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LivingFood and DrinkCool and Creamy Macaroni Salad

Cool and Creamy Macaroni Salad

by Susan Hanna

This recipe from is a great accompaniment to grilled meats and can also be a vegetarian main course. Combine cooked and cooled pasta with red onion, celery and fresh herbs and toss with a vinegar-mustard-mayo dressing. Cook’s note: I used green pepper instead of celery. Add the dressing while the pasta is still moist.

Serves 4-6.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice or pure white vinegar. I use President’s Choice Old-Fashioned Dijon and Hellman’s original mayo. Check the dried spices for colour and anti-caking agents. For more recipes using all-natural ingredients, visit Eye For a Recipe.


  • 1 pound (454 g) elbow macaroni
  • ½ small red onion, minced
  • 2-3 celery ribs, chopped
  • ¼ cup (60 ml) minced fresh parsley leaves or cilantro leaves
  • 2 tablespoons (30 ml) juice from 1 lemon or 2 tablespoons (30 ml) white wine vinegar
  • 1 tablespoon (15 ml) Dijon mustard
  • 1/8 teaspoon (0.6 ml) garlic powder
  • 1/8 teaspoon (0.6 ml) cayenne pepper
  • 1 ½ cups (375 ml) mayonnaise
  • Pepper and salt to taste


  1. Bring water to a boil in a large pot. Stir in 1 tablespoon (15 ml) salt and the pasta into the boiling water and cook, stirring often, until nearly tender, about 5 minutes. Drain the pasta and rinse with cold water until cool, then drain briefly so that the macaroni remains moist. Transfer to a large bowl.
  2. Stir in the remaining ingredients and let sit for 5-10 minutes. If made ahead of time, refrigerate and stir again before serving.





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