Macaroni salad is all over the South. This is our refreshing Italian-inspired take on the usual mayonnaise-based kind. You can toss in leftover grilled chicken for a main-course salad. Kids tend to love macaroni, so we leave out the herbs when we know we’re feeding someone who isn’t a fan of “green bits.” Try it next time you serve up Chicken Nuggets with Honey-Lemon Dipping Sauce (page 159) or our Saucy Tilapia with Tomatoes and Capers (page 56).
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions.
Step 2
Meanwhile, to make the dressing: In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, and pepper.
Step 3
Drain the macaroni and transfer to a medium bowl. Add the basil and oregano and half of the dressing. Stir to combine. Let sit for 1 minute to cool slightly, then add the mozzarella and the remaining dressing. Serve warm.
