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Creamy Balsamic Summer Salad

Creamy Balsamic Summer Salad
Christopher Mohs

This is a recipe that I conjured up one afternoon when wanting to add a little spice to an old classic I enjoyed as a kid. Those that grew up in Minnesota will remember the macaroni salad that made its appearance at every church pot-luck and summer event. You know the one…mayo, macaroni, shredded or cubed cheese, peas, celery and of course tuna for that protein.  I think it was designed to capture all the food groups in one dish.

Well as we get older our tastes mature and well, I’ve been inspired by my favorite food network host to turn up the volume on pretty much everything.  Thanks Ina!  (the barefoot contessa).  This recipe sticks true to this mantra with bold flavors and fun ingredients.  I hope you enjoy it as much as I have over the past few years. Believe me the church ladies will be impressed!

This recipe and more available in “Great Eats! In A New York Minute. Or Two”.  Get your autographed copy today!


1 1/2 cup Mayonnaise
1/4 cup Balsamic Vinegar
1 tsp Minced Garlic
1 tsp Pepper
1 tsp Salt
1 pkg Rotinni Pasta
1 pkg Frozen Sugar Snap Peas
1 pkg Mixed Frozen Berries
1 lb Chicken (you can also use tuna, lobster or crab)


In a large bowl, mix the following together to form the dressing; 1 1/2 cups good mayonnaise, 1/4 cup balsamic vinegar, 1 tspn minced garlic, 1 tsp pepper, 1 tsp salt. Wisk this together till well incorporated.

Next cook 1 package of rotinni pasta, make sure its al dente, this is not a time to overcook the pasta as it will absorb all the dressing once you let it sit over night. Drain the pasta and stop the cooking by running cold water over the pasta to rinse. Drain the pasta well and pour into the larger bowl with the dressing. Then add; 1 package frozen sugar snap peas in shell, 1 package mixed frozen berries, 1 pound of chicken, tuna, lobster or crab (your choice). Carefully fold the mixture together, cover with plastic wrap and refrigerate over night.