Cook the macaroni according to package directions. Drain and rinse the pasta fully with cold water.
Slice the bacon into small pieces. Cook in skillet until crisp. Drain well.
Prepare the dressing by mixing the mayonnaise, vinaigrette, salt, pepper, and dry mustard.
In a large bowl, combine the green onions, cheese, raw broccoli, bacon, and cold pasta. Toss with dressing until fully coated. Allow salad to sit in refrigerator at least 1-3 hours before eating. Add additional dressing if salad becomes dry while waiting.
My mom used to make a 7 layer salad with this type of dressing. The sugar salt mayo combination turns into a sweet creamy flavor explosion. I am so happy that I found a way to combine it with pasta and not just lettuce.
2 cups elbow macaroni cooked al dente
6 pieces bacon cooked and crumbled
1/8 cup diced chives
1/4 cup diced red bell pepper
1/4 cup diced celery
1 cup mayonnaise
1/2 cup plain greek yogurt
1 teaspoon sugar
3 teaspoons white vinegar
1/2 teaspoon salt
1 teaspoon black pepper
Mix all of the pasta and vegetables together. Mix together mayo, yogurt, sugar, vinegar, salt, and pepper. Mix all together. Refrigerate for at least 3 hours before serving. Trust me the flavor will be bitter and not good inmediately. It will improve.
To reserve later, just add 1-3 tablespoons of milk and mix.
My Granny passed a few years ago. She could cook like no one else. Holidays were full of her famous dishes and this was one. My oldest daughter had a tea party at school. They painted tea pots and practiced tea service for months for thei. When asked to bring a dish, it was fitting that I bring Granny’s crunchy pea salad. Who knows where Granny found this recipe. It was likely in the Sunday paper way back in 1950. We never asked. It was always in a crystal bowl waiting for us every holiday for 38 years.
1 head of cauliflower – cut small no stems
1/2 cup green onion, chopped
1 packaged of frozed green peas, thawed
1/2 pound bacon, cooked and small chopped
2 cups shell pasta, cooked al dente and rinsed in cold water
1 cup cashews
2 stems celery, fine chopped
1 cup ranch salad dressing
1/2 cup sour cream
salt and pepper to taste
1 teaspoon dill
Mix all except bacon and cashews. Refrigerate overnight. The next day, mix and add salt and pepper as needed. If dry, add a little more ranch (2 tablespoons) mixed 1:1 with milk. Add cashews and bacon. Serve immediately.
I made my own ranch dressing which I do not think she did. It was fabulous. Everyone was pleased!