Now that summer is officially here, everyone is taking over the outdoors, enjoying nature to the fullest. After a long day of summer play, no one wants to come home and sweat over a hot stove….sooooo…why not put together a simply delicious pasta salad before you leave, and come home to a ready made, cool, flavorful dinner that everyone loves? As my family is still on the go, moving into a new place and all that jazz, these types of quick, delicious meals are so handy right now. In short, Caramelized Vegetable Macaroni Salad is light, fresh, and packed with nutrition. This episode of Delicious Food 101 features The Chef and La Critico.

The Chef: “La Critico, what do you think of this pasta salad?” La Critico: “Well it’s real good I guess.” The Chef: “Well I try.” La Critico: “I wouldn’t eat anything but pasta if I had the choice.” The Chef: “Same here, but that would not bode well towards a healthy lifestyle.” 

The Ingredients: 1 lb. macaroni noodles, 1 large tomato, 4-6 green onions or 1/2 yellow onion, 1/2 cup mayonnaise or sour cream, 2 tbsp. sriracha ranch dressing, 1 tbsp. spicy brown mustard, italian seasoning, salt, pepper, garlic, 2 tbsp. butter.

Bring a large pot of water to a boil, add the noodles and butter. Now, this is very important: DO. NOT. OVERCOOK THE NOODLES. They must be al dente or the salad will be ruined. While the noodles are boiling, dice the tomato and whichever onion you choose. If using yellow onion, caramelize in butter for ten minutes, adding the tomato to the pan during the last few minutes. If using green onions, saute the green onions and tomato in butter for five minutes. Mix together the cooked vegetables and pasta, then add all remaining ingredients. Refrigerate the pasta salad until you are ready to serve it. Enjoy!

This is the version that has yellow onion, and boy was it good! There was not a noodle left when dinner was over…..

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