Hawaiian Macaroni Salad

  • 1 lb elbow macaroni
  • 1/2 cup apple cider vinegar
  • 2 cups whole or 2% milk, divided (skim or 1% is just too thin)
  • 2 cups mayonnaise, ideally Best Foods’ or Hellmann’s, divided
  • 1 Tbsp brown sugar
  • 4 green onions, thinly sliced
  • 1 large carrot, peeled & grated
  • 1 celery stalk, minced
  • Salt & pepper

Ranch Pasta Salad w/ Broccoli, Spinach and Green Peas

16 oz dry pasta {I used mini penne}
2 cups fresh broccoli, chopped
1 cup fresh or frozen peas {I used frozen}
1 cup fresh spinach, chopped
1 packed Ranch dressing, prepared as directed

Cook the pasta according to directions on the box, drain, and set aside to cool.

Mix up the Ranch dressing according to the package directions and set aside.

In a large serving bowl, combine the pasta, broccoli, peas, and spinach. Pour the Ranch dressing over the pasta and stir until all the pasta is coated. Refrigerate until ready to serve.

Heirloom Tomato, Corn, and Avocado Salad


1 ear corn {husk and silk removed}
1 pint cherry tomatoes {halved} 
1 avocado, halved, pitted, peeled, and cut into chunks
1 small red onion, thinly sliced
2 tablespoons lime juice {I used bottled}
1 tablespoon olive oil
Freshly ground salt and pepper


Remove the kernels from the corn, and in a medium sized bowl add the corn, tomatoes, avocado, red onion, lime juice, and olive oil.  Toss and serve.

Source: http://www.onehundreddollarsamonth.com/2012/09/easy-salad-recipes-heirloom-tomato-corn-and-avocado-salad/