Every year during the times of plenty, in early June and again in early August (and as often as we can in between) we make macaroni salad. This is a very simple thing to make, I don't know why we don't make it year round, but we usually only do it during the summer months. Well, not this year, this year we made it in March. This is a comfort food for us and during this pandemic, we wanted something comforting. We had all the ingredients, so we just whipped it right up and there ya go.
Macaroni Salad
8 ounces of elbow macaroni, cooked and rinsed in cold water
1 medium onion, chopped
1 medium cucumber, quartered long ways and sliced
salt and pepper to taste
2 Tbs mayonnaise (adjust to your taste)
Optional: diced tomato, our family prefers it without this.
Mix everything together in a large bowl, and it's done. It is best if left to chill overnight and serve the next day.
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