Serves 4 to 6

When Thomas Jefferson returned home after his tour of duty as America’s minister to France, he brought with him many European recipes, including one of is favorites, macaroni. He was so fond of macaroni that he even designed a macaroni press. There is no actual evidence that Jefferson ever served macaroni salad, it can be surmised that he did, since in addition to pasta, he also brought home a recipe for mayonnaise. This recipe for macaroni salad was inspired by Jefferson’s fondness for pasta and his passion for fresh vegetables, which he grew in profusion in the kitchen garden at Monticello.

When Thomas Jefferson returned home after his tour of duty as America’s minister to France, he brought with him many European recipes, including one of is favorites, macaroni.  He was so fond of macaroni that he even designed a macaroni press.  There is no actual evidence that Jefferson ever served macaroni salad, it can be surmised that he did, since in addition to pasta, he also brought home a recipe for mayonnaise.  This recipe for macaroni salad was inspired by Jefferson’s fondness for pasta and his passion for fresh vegetables, which he grew in profusion in the kitchen garden at Monticello.

½ pound, (dry weight) elbow or salad macaroni

2 tablespoons olive oil

¼ cup chopped fresh parsley

1 tablespoon minced fresh dill weed

1 tablespoon Chiffonade of fresh mint leaves

1 sweet purple onion, diced

2 green onions or scallions, chopped small, including most of the green

1 stalk of celery, diced

2 cups peas *

About 1 cup thin julienne of carrots, blanched

About 1 cup of small florets of broccoli, blanched

About 1 cup of seeded and diced tomatoes

Mayonnaise, or commercial

Salt and fresh coarse ground black pepper to taste

Lettuce leaves

4 hard-boiled eggs

Nasturtium blossoms if available

Cook the pasta to desired degree of doneness, rinsed in cold water and well drained.  Put in a large bowl, add the olive oil, parsley, dill weed and mint and toss gently.  Allow to sit while you prepare the remaining vegetables.  Add the vegetables and toss gently.  Add enough mayonnaise to moisten to taste.  Some people like their salad very moist and others prefer it on the dry side.  Season to taste with salt and pepper.  Line a serving dish with crisp lettuce leaves and pile the salad in the center.  Slice the eggs and scatter over the top.  toss very lightly trying not to break the sliced eggs apart too badly.  Garnish with nasturtium blossoms. 

* if using frozen, do not cook – if using fresh, blanch for about 2 minutes.