The archetypal American macaroni salad consists mainly of macaroni and mayonnaise, with a bit of celery or something tossed in. Besides having a variety of allergens from the mayonnaise, it’s pretty heavy and usually has a chemical aftertaste. This recipe is more of a classic antipasto, complete with a fair dose of veggies. Feel free to change the vegetables around a bit according to what you’re okay with and what you happen to have in the fridge. You can easily substitute grilled zucchini or yellow squash for the mushrooms if you have a problem with mushrooms, skip the onions, or add a few sliced sun-dried tomatoes, a cup of peas or a half cup of chopped Parmesan if you’re okay with those ingredients.
1 lb. rice elbow macaroni (See Pasta in the Glossary)
2 cups broccoli cut into small florets
2 portabello mushrooms
2 bunches green onions, washed, trimmed and sliced
3 oz. sliced pepperoni, cut into ½” squares
1 batch Lemon Italian Dressing
salt (See Salt in the Glossary)
(Note: Most processed meats contain corn syrup and other allergens, so read the label for the pepperoni. Applegate pepperoni contains dextrose (from corn?) but no corn syrup. It is also gluten-free and dairy-free.)
Boil a large potful of water; add some oil, salt and the macaroni. Bring back to a boil, and simmer until the macaroni is cooked. The macaroni should not be al dente: as rice pasta cools, it stiffens back up to a surprising degree, so it needs to be really thoroughly cooked. Of course, it should not be mushy or starting to crumble. Getting this right may take a few tries. Use a timer, and determine the right cooking time for your altitude and choice of noodles. I use Tinkyáda Brown Rice Pasta Elbows (with rice bran). The instructions say to boil these noodles for 15 or 16 minutes, which I find about right if they are to be served hot, even though I live at an altitude of about 5000 feet, where the boiling point is a bit lower. I find it necessary to boil them for 30-35 minutes if they are to be served from the refrigerator. Drain the noodles, rinse them thoroughly with cold water, and allow them to drain thoroughly.
Boil a large potful of water; add some oil, salt and the macaroni. Bring back to a boil, and simmer until the macaroni is cooked. The macaroni should not be al dente: as rice pasta cools, it stiffens back up to a surprising degree, so it needs to be really thoroughly cooked. Of course, it should not be mushy or starting to crumble. Getting this right may take a few tries. Use a timer, and determine the right cooking time for your altitude and choice of noodles. I use Tinkyáda Brown Rice Pasta Elbows (with rice bran). The instructions say to boil these noodles for 15 or 16 minutes, which I find about right if they are to be served hot, even though I live at an altitude of about 5000 feet, where the boiling point is a bit lower. I find it necessary to boil them for 30-35 minutes if they are to be served from the refrigerator. Drain the noodles, rinse them thoroughly with cold water, and allow them to drain thoroughly.
Prepare a large bowlful of cold water. Parboil the broccoli for one minute; strain it and immediately dunk it into the cold water to stop it from cooking. Once it is thoroughly cooled off, drain it. Cut each mushroom into 3 or 4 strips and cut each strip into slices that are 1/8” or so across. Stir the broccoli, mushrooms, green onions, pepperoni and Lemon Italian Dressing into the pasta. Adjust salt to taste.
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