Last Hurrah

By the time you read this, Thatfamily will be gathered around the table for the first night of Passover's Seder.  We'll retell the story of the Jews escape from slavery in Egypt.  We will drink far too much wine and the choruses of Dayenu will seem to go on forever.  (Ironic for a song that means "it would have been enough.")

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).

 

Macaroni Salad

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

1. Combine macaroni, celery, green onion, green pepper, pimento, olives, and parsley in a large bowl.
2. In a small bowl combine the Greek yogurt with the vinegar and stir until smooth.
3. Add the yogurt mixture to the macaroni mixture and stir until combined.
4. Sal and pepper to taste.  Refrigerate until ready to serve.