This is another one of those retro recipes that absolutely starts my heart a fluttering. I don’t know whether it’s because it’s reminiscent of picnic food my mom and grandmother used to fix when I was a child, or if it’s just because the main ingredient is pasta. Whatever the reason, you mix cooked pasta with mayonnaise, and I’m all over it! Actually, when I stop to think about it, I’m pretty sure the reason I love macaroni salad so much does indeed stem from my childhood.

When I was a kid, macaroni salad always equated to picnics. And picnics always meant cold fried chicken, macaroni salad, homemade rolls, grandma’s dill pickles, watermelon, and chocolate cake.

Picnic days would start with all the food stuffed into a cooler and placed in the back of the station wagon along with blankets, a table cloth, and any other accoutrements that might be needed for a day at either the zoo or the beach. Then dad would gather my grandparents, 2 younger brothers, mom, and me in our two-tone green Ford station wagon and head out early in order to secure a good picnic spot at either Woodland Park Zoo or Juanita beach. (And yes that is a lot of people in one station wagon, but at least 2 of us kids were in the back along with all the supplies. Never would be able to get away with that today. Thank God!) Then away we would go. We almost always got a good spot, I invariably got sunburned, my brothers were always a pain in the – – -, and a wonderful time was had by all. And nary a morsel of food remained to be carted home.

So do I have a reason to love macaroni salad? I would have to answer most emphatically – yes! And if you too love macaroni salad, give this recipe a try. You could even start your own picnic memories with this simple and soul satisfying dish.

• 1 pkg. (16-oz.) medium sized elbow macaroni
• 2 c. mayonnaise or more as needed (I use Best Foods Light Mayonnaise)
• 1 T. Dijon mustard
• 1 T. fresh lemon juice
• ½ tsp. dried dill weed
• ½ tsp. celery seed
• 2 tsp. seasoned salt or more to taste
• freshly ground black pepper
• 1½ lbs. cooked shrimp (26-30 per lb. count – no smaller) cut in half or thirds
• 8-oz. frozen petite peas, thawed but not cooked
• 2 c. finely chopped celery
• 8 green onions, finely chopped (1 bunch)
• 1 can black olives, sliced

Cook macaroni to al dente, drain and rinse in cold water. Set aside. Meanwhile whisk together the mayonnaise, mustard, lemon juice, dill weed, celery seed, salt, and pepper in a small bowl. Set aside.   In a large bowl, combine the cooked macaroni, shrimp, peas, celery, green onions, and black olives. Pour the dressing over salad and toss gently to coat. Cover and refrigerate for at least 2 hours. Before serving, adjust the seasoning. The salad may need a little more seasoned salt.

Cooked Shrimp

• 1 T. unsalted butter
• 1-1½ lbs. uncooked shrimp, shelled and de-veined
• seasoned salt
• freshly ground pepper

Melt the butter over medium heat in a fry pan. Add the shrimp and lightly season with salt and pepper. Cook, stirring often, only until the flesh is totally pink and opaque, and you see no more grey bits. Remove from heat, cool, and cut into 2-3 pieces each.