Macaroni And Corn Salad Food

KOREAN MACARONI SALAD

Steps:

• Cook the macaroni pasta following the package instructions. (If the package does not suggest, I would recommend adding some fine sea salt while boiling the pasta.) Drain and cool down for 2 mins.
• While the pasta is cooking, combine the salad dressing in a separate bowl. Also, separately, combine the cucumber and the salt (1/2 tsp) in a small bowl. Mix them well and set it aside until the remaining ingredients are ready. When ready, gently squeeze the water out of the cucumber.
• Mix all ingredients in a large bowl until well combined. Chill in the fridge for at least 30 mins to develop the flavor. Serve.

MACARONI AND CORN SALAD

Steps:

• Cook macaroni in salted water until al dente. Drain, rinse, and oil lightly, and set aside. Cut tips off asparagus at an angle. Cut remaining tender part of asparagus into same-size pieces; blanch and drain. Plunge into ice water. Drain again and set aside.
• Cook corn in salted water until tender, about 5 minutes. Rinse to cool.
• In a blender, combine 1 cup of the corn along with lemon juice, vinegar, mustard, sugar, and salt and pepper to taste; blend until smooth. Slowly blend in oil. Add scallions and 1/4 cup of the chervil leaves. Adjust seasonings.
• Toss together macaroni, asparagus, remaining corn and chervil, capers, and the dressing.

CORN AND BLACK BEAN MACARONI SALAD - TEX MEX

Steps:

• Mix all ingredients together and chill 1 hour to overnight.
• Do additional mayo or olive oil just before serving if extra creaminess is desired.