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Macaroni Salad with Foraged Greens

Cuisine ,
Courses ,
Servings 4
Ingredients
  • 1 pound Pasta, Macaroni, Enriched
  • 1/2 large Bell Pepper, fresh (cored*)
  • 1 medium Tomato, fresh**
  • 1/2 White Onion***
  • 1/2 medium Cucumber
  • 1 teaspoon Dogfennel, (fresh, foraged, washed)
  • 1 teaspoon Poor Man’s Pepper pods, (fresh, foraged)
  • 1 teaspoon Wild Leek Flowers
  • 1 cup Mayonnaise
  • 1 tablespoon Olive Oil (optional)
  • 1 tablespoon Salt (or to taste)
  • Black Pepper (to taste)
Instructions

  1. Bring a pot of water to a boil. Add a tablespoon of salt, olive oil, and macaroni. Cook pasta until done to your preference, stirring occasionally to prevent the macaroni from sticking to the bottom of the pot.

  2. While the pasta cooks, prepare vegetables. Chop cored bell pepper, tomato, peeled onion, and peeled cucumber to uniform sizes. Finely chop dogfennel.

  3. Combine all diced and chopped vegetables in a large mixing bowl. Add salt, black pepper, and poor man’s pepper pods to taste. Mix with a spoon and set aside.

  4. Add mayonnaise to the salted vegetable mixture in the mixing bowl. Stir to incorporate. Place in refrigerator or cooler to chill.

  5. Once the pasta has cooked to your preference, strain. Cool the pasta by rinsing it with cold water. Add completely cooled pasta to a serving bowl.

  6. Pour mayo and vegetable mixture on top of the cooled pasta. Stir to incorporate.

  7. Stir to incorporate and add salt and pepper to taste.

  8. Chill in the refrigerator for at least an hour until ready
    to serve. Mix again before serving.

    9. Plating

  9. Serve chilled

Note

*Use 1 cup drained, canned diced bell
peppers if fresh peppers are not available **Use 1 cup drained Tomatoes, Diced, No Salt Added, Canned if fresh tomatoes are unavailable
***Use 1 cup frozen diced onion or 1 Tbsp onion powder

Keywords: Macaroni Salad, Greens
Read it online: https://natifs.org/blog/recipe/macaroni-salad-with-foraged-greens/
NATIFS
PROMOTING INDIGENOUS FOODWAYS EDUCATION - Our mission is to promote Indigenous foodways education and facilitate Indigenous food access.

As a participant in the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative, NĀTIFS works with its Indigenous Food Lab and partner Indigenous chefs across the country to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items available to tribal communities through the Food Distribution on Indian Reservations (FDPIR) federal emergency food program.