Macaroni Salad Loaded With Fresh Vegetables

Ingredients

Dressing

1 cup mayonnaise

1 tablespoon Dijon mustard’

1 tablespoon pickle relish 

Juice of half a lemon

Pinch of salt and pepper.

Mix well in a serving bowl and refrigerate while you prepare the rest of the ingredients.

Vegetable

1/2 cup finely chopped red onion

1 carrot grated 

1 large bell pepper, diced 

½ cup diced celery

1 cup diced cherry tomatoes 

½ cup peeled and diced cucumber 

Salad

2 cups small shell-shaped pasta, cooked al dente.

Chopped parsley for garnish

Directions

Stir warm pasta into the dressing and let rest 15 minutes. 

Stir in vegetables, cover the dish, and refrigerate for several hours.

Garnish with chopped parsley and serve.

Herbed Garlic Bread

Ingredients

3 tablespoons good-tasting extra-virgin olive oil

3 tablespoons unsalted butter

4 large garlic cloves, minced

1 generous teaspoon chopped basil leaves

1 generous teaspoon chopped oregano leaves

1/4 teaspoon salt, or to taste

Freshly ground black pepper to taste

1 large crusty baguette

Directions 

Preheat the oven to 400°F. In a small saucepan, combine all the ingredients except the bread and set over medium-low heat. When the butter melts, cover the pan and cook for 10 minutes to soften the garlic. Take care not to brown it. Once the garlic is soft.

Split the baguette in half horizontally. Divide the garlic blend between the two halves. Set them on a foil-covered baking sheet, cut side up, and bake for 15 minutes. Slice and serve hot.