old fashioned macaroni salad with tomatoes

I literally get a craving on for it, especially this time of year!

It's nice and light on these hot summer days, when you just want something simple for lunch or supper - or even to snack on throughout the day. I'd be willing to bet that at least some of you also still make it yourself! If you're closer to my age, you may remember it through your early days of marriage, or those struggling first apartment or college years, because it was both easy to make and economical. It's not anything new of course, or even anything I've created - frankly it's been around longer then me - but if you're a little younger than me, you may have grown up with it. Lots of potential add-ins will make this your own too! Old Fashioned Tuna Macaroni SaladĪlong with tomatoes, cucumbers and watermelon, I have eaten this macaroni salad so many times over the summer, I figured it was about time to share it! Rincón de la Subbética Hojiblanca, Casas de Hualdo Arbequina and Oro Bailén Picual.An old fashioned dish made from tuna, macaroni, chopped egg, celery, peas, salt and pepper - and for my additions, Old Bay and Cajun seasoning. Get to give the dish a fresh flavor and something sweeter. Casas de Hualdo Arbequina: It provides a fruity flavor and an intense robust very interesting.Its flavor is not so intense, but if something more bitter. Oro Bailén Picual: We would opt for this Extra Virgin Olive Oil in case we would like to appreciate the taste of the oil in this type of dishes, that is, that the Olive Oil is the protagonist per excellence.In addition, he has won the Gold Medal for the Best Organic Extra Virgin Olive Oil of the World and Silver Medal for the Best EVOO in the World 2018. Rincon de la Subbética Hojiblanca: It is the flagship product to give your dishes very intense and fruity flavors.Therefore, we provide the three Extra Virgin that best suits you. Sauté all together for a moment, put the arugula and some cherry tomatoes and we have our plate ready.Īs we have mentioned, the preparation of this dish doesn’t have any difficulty, but it is true, the type of EVOO that you choose to accompany the macaroni, is very important.To part, in a frying pan with Extra Virgin Olive Oil we gilded the teeth of filleted garlic.We strain the macaroni and cool under the stream of water, drain and reserve.Cook the macaroni in plenty of boiling water with a pinch of salt until al dente, after 10 minutes of cooking.Macaroni salad with natural tomato, EVOO, garlic and arugula.

Old fashioned macaroni salad with tomatoes