I’ve been wanting to make this pasta ever since I saw it appear on Woks of Life in May. Unfortunately (or fortunately?) a pair of doves made a nest in our Thai basil plants so we couldn’t kick them out and harvest it. When I was able to get to the Asian supermarket in the suburbs, I went ahead and doubled the pesto recipe. Stored it in a jar, I’ve been using it in sandwiches, chicken salad, and even pizza.
Do yourself a favor and make this Thai Basil Pesto pasta, stat! If you can’t find Thai basil you can sub in regular basil or even cilantro.
Dove & Basil
Pesto & Pea Chicken Salad
Pesto Chicken Salad Sandwich
Hawaiian macaroni salad, part of the holy trinity that makes up plate lunch, is something close to my heart. Everyone has their own special recipe and every since I visited Helena’s Hawaiian Food this past fall, I’ve been trying to figure out what made it taste so good. My dad clued me in that he uses whole milk in his mac salad which makes it taste creamier and mellows out the vinegar.
So when I saw a recipe for Hawaiian Pasta Salad on Kim’s blog Feed Me Seymour, my mind was made for this month’s Secret Recipe Club pick. Kim prides herself on recipes that aren’t daunting or scary such as: Black Tea Honey Scones, Pumpkin Spice Marshmallows, Butterbeer Cupcakes, Rolo Cookies, and Nutella-stuffed Chocolate Chip Cookies.
Since I made this mac salad in the middle of a snow storm, I had to improvise. There was no macaroni pasta at the store so I picked the closest thing; I had to make my own mayonnaise out of olive oil, egg yolks, mustard, and salt; I used almond milk instead of regular milk. Using a more traditional milk, especially whole milk, will make this much creamier and less tangy.
Regardless, this was a mighty fine macaroni salad — 2 scoops of this and some Honey Garlic Chicken really hit the spot.