Spoonful of Sugar blog followers who personally know me, know that my real name is Sherri. And while I wish I could take credit for the simple, yet delicious recipe that follows below, I simply cannot. It was created by my newest neighbour, Sherry. Yes, our names are the same. In fact, our full names are: Sherri-Lynne (me) and Sherry-Lynn (her)!
A couple of months ago I was sitting on Sherry’s porch having a cup of tea with her and her husband John (coincidentally, my brother’s name), we got talking and the next thing we knew it was midnight and time to turn in. She had to work bright and early the next morning and I needed to go home and make some sort of salad for a function I was attending the next day. Sherry said, “I have a macaroni salad already made in my fridge. Why don’t you take it and just return the bowl when you are done?”
“Sure,” I said, “That would be terrific.” And off I went with her salad bowl under my arm. All the while I wondered what it would actually taste like and what ingredients went into it. Did it contain tuna? Or maybe some weird ingredient that I’d never use myself? I wasn’t too worried, though, as I knew Sherry was a really good cook.
Turned out the salad was a big hit with my family. So much so that my daughter has asked me to make “Sherry’s” salad at least once or twice a week since first trying it. Her friends love it, too, and they regularly snack on it when gathered at my house for their weekly ritual of watching Big Brother.
Here’s Sherry’s recipe, which is deceptively simple yet oh so tasty.
Here’s What You’ll Need:
One or two cups of Scoobi Doo pasta noodles (also referred to as Cavatappi) cooked al dente.
½ – 1 cup of mayonnaise (depending on how many noodles are used)
milk to thin the mayonnaise (as needed)
3 or 4 chopped dill pickles
½ – 1 cup of shredded cheddar cheese (depending on the size of the salad)
salt and pepper to taste
How to Make:
Cook pasta al dente according to the package directions, drain and set aside in a large bowl.
Whisk the mayonnaise and a little milk to slightly thin the sauce and pour over the pasta. Sprinkle the chopped dill pickles and cheddar cheese over the noodles and sauce and mix well. Add salt and pepper.
Cover and chill in refrigerator for at least an hour.
The pickles really added a nice zing to the salad and were a welcome change from celery, which most salads include. I also added a hard boiled egg the last time I prepared it since I had one already in the refrigerator. I added a little paprika to the sauce at my daughter’s recommendation and it was really good.
On the “Sugar Scale” [my unofficial recipe rating system], this recipe scored a nine out of 10. The ingredients were inexpensive, it took less than 20 minutes to prepare and, most of all, my family love it!
The views expressed in this post are purely my own. See my disclosure policy for more information.