In remembrance of the hasty retreat from the Pharaoh, during which time the Jewish peoples did not even have time to let their bread rise, we eat nothing leavened. Nothing that rises or puffs. And tonight, with the festival meal, marks the beginning.
Our cupboards have been cleared of flours, wheats, pastas, rice and corn. My special way of clearing them out is to use up what I can. Which means this macaroni salad is the result of a box of elbow pasta that had to be used up. Look at me - I make such sacrifices. Suffering by eating delicious macaroni salad. Perfect for a Pre-Passover lunch (along with a pancake I tucked into our lunch boxes. Because I go whole hog for my last meals).
2 cups cooked macaroni
2 stalks celery, sliced
1 green onion, sliced
1/2 green pepper, chopped
1 Tbsp diced pimento
2 Tbsp sliced black olives
1 sprig parsley, chopped
1/2 cup Greek yogurt
1 Tbsp cider vinegar
salt and pepper
- Combine macaroni, celery, green onion, green pepper, pimento, olives, and parsley in a large bowl.
- In a small bowl combine the Greek yogurt with the vinegar and stir until smooth.
- Add the yogurt mixture to the macaroni mixture and stir until combined.
- Sal and pepper to taste. Refrigerate until ready to serve.