Grandma's Creamy Cucumber Macaroni Salad

chindeep.com

Michelle Krock

subheading: for the salad:

1 lb. elbow macaroni, prepared al dente/firm

2 large cucumbers (any type)

1 small onion, chopped

2 teaspoons fresh minced garlic

Prepare macaroni according to package directions for al dente or firm pasta. Drain well and rinse under cold water until pasta is cold. Drain well a second time and transfer pasta to a large mixing bowl or food container with a tight fitting lid. Peel cucumbers, split them in half horizontally and remove all the seeds. Slice cucumber halves into 1/2 inch thick pieces. Add them to the macaroni. Stir to combine. Toss in the onion and garlic. Mix so everything is evenly incorporated. Prepare macaroni according to package directions for al dente or firm pasta. Drain well and rinse under cold water until pasta is cold. Drain well a second time and transfer pasta to a large mixing bowl or food container with a tight fitting lid. Peel cucumbers, split them in half horizontally and remove all the seeds. Slice cucumber halves into ½ inch thick pieces. Add them to the macaroni. Stir to combine. Toss in the onion and garlic. Mix so everything is evenly incorporated.

subheading: for the dressing:

1 cup sour cream (not low fat, and not yogurt)

1 cup real mayonnaise

3 Tablespoons Dijon mustard

4 Tablespoons dill pickle juice OR white vinegar

½ cup freshly grated OR powdered Parmesan cheese

3 Tablespoons sugar

3 Tablespoons fresh or dried dill

1 teaspoon Lawry’s Seasoned Salt

freshly ground black pepper, to taste

Directions at chindeep.com

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