Today is Labor Day and it’s important to remember the reason for the holiday but that’s not why you’re here. A holiday that has become synonymous with backyard barbecues requires a classic pasta salad so I’m sharing my recipe for old fashioned macaroni salad with a slight twist.
A friend gifted me some ramp infused fusilli and I thought this would be the perfect way to elevate the pasta salad. I used 1/4 cup of the pasta water to infuse even more ramp flavor and if you arent lucky enough to have this pasta (made by Sfoglini) you could use any infused pasta you like or add some chopped scallions or onions to the boiling pasta and it should have a similar affect.
Cook your pasta (1 whole box) according to package directions and drain, reserving 1/4 cup of the pasta water in a bowl. Stir in 1 cup of mayonnaise, 1 tbsp lemon juice, 1 tbsp red wine vinegar, 1/4 cup chopped parsley, a dash of salt and pepper. Stir in your hot pasta and set aside. If there isn’t enough dressing add in mayo one tbsp at a time until it reaches desired consistency, careful not to oversaturate it. Now fold in your chopped veggies and chill for 2-3 hours.
Veggies: 1 stalk celery, 1 red bell pepper, 1 large cucumber all finely chopped and 1 cup frozen peas.
Now go enjoy your holiday and remember those who sacrificed for fair pay, regulation, no child labor, and better hours!