Macaroni Salad for Independence Day

We had thunderstorms last Thursday and Friday nights.  That didn't stop the hungry hordes fromthinking that we should have Independence Day picnics, which I always hold indoors.  (In case you're new here, or have forgotten, I hate eating outside because I don't like bugs.  I also hate cooking outside because (a) I don't like bugs and (b) I hate black lines on my food.  Fussy, Fussy.)

One of the things my hungry horde demanded was macaroni salad.  I've never made such a thing.  My mother loved the stuff, and I just didn't, so cold pasta salads never made it into my repertoire.  So, I winged it.

MARJIE'S MACARONI SALAD

2 pounds elbow macaroni
1-1/2 cups lowfat mayonnaise
1/2 cup sweet pickle relish
1/4 pound carrots, shredded
1 bunch scallions, coarsely chopped
1 cup nonfat milk
1 tbsp dijon mustard
fresh ground pepper

Boil the macaroni, strain and rinse with cold water.  Drop the strainer into iced water for a few minutes to complete the cooling process.  Meanwhile, in a giant bowl, stir together the mayonnaise and dijon mustard.  Whisk the milk into this mixture until it's thinner and creamy.  Add the relish, carrots and scallions, and stir until well combined.  Add pepper to taste (I used 20 turns).  Remove the macaroni from the iced water, shake the strainer well, and stir into the dressing.  Chill and serve.  It tastes better the second day, according to my hordes, who loved it from day one.

So there you are!  An easy side dish for these hot days!

Happy Wednesday, everyone!