Recipe of the Week!

This is a recipe that I found somewhere online earlier this summer and added my own spin too, spicing it up a bit and adding a few of my own ingredients along the way. This is how I made it though (it didn't have cheese in it, can you believe that? Oi, maybe I have been spending too much time in Wisconsin). There is a lot of chopping involved here, but, for some reason, I find it therapeutic (hmmm, more insight perhaps. . .) and I like to sit and chat with the boy or someone while I am chopping away! A great salad, and the leftovers go great with brats on the grill!

Macaroni Salad with a Twist!

INGREDIENTS

• 1 (16 ounce) package small seashell pasta
• 3/4 cup mayonnaise
• 1/3 cup distilled white vinegar
• 1/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard (or brown which I prefer)
  
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large red or sweet onion, chopped
• 2 green onions (spring onions) white part included, chopped
  
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
  
• 1/2 cup chopped carrots
• 1/2 cup peas
• 2/3 cup cubed swiss cheese
  
• 1 pound diced cooked ham

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta over frozen peas, but do not rinse. Let stand 5 minutes.
2. To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.
3. Combine the onion, celery, bell pepper, carrots, and ham and cubed cheese in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.