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My favorite summertime treat is noodle salad. I've read the other recipes in this category and there are so many different ways to make this lovely dish. This is my way. It's such a simple recipe, even a kid could do it.

Ingredients:
1 lb medium shells
1 cup of Miracle Whip (or Mayonnaise if you prefer)
1/2 cup of sour cream
Dill Weed
Celery Seed
2 Carrots chopped
1 stalk of Celery chopped

1 Vidalia onion finely chopped
Cheddar cheese sliced into square chunks (Mild, Medium, Sharp or Extra Sharp-you're choice)
Paprika
1 can of Tuna (optional)

Preparation:
Boil one pound of medium shells until desired tenderness by following the directions on the box
Dice carrots
Chop celery
Chop Vidalia onion
Slice cheddar cheese
Put each item into their own separate bowls

The Sauce:
Mix:
Miracle Whip and sour cream until blended and smooth
Sprinkle dill weed and celery seed as desired into the sauce

Next:
One at a time mix the vegetables into the now cooked noodles
Mix in the sauce until everything in the bowl is well covered
Toss the cheese on top
Sprinkle a little bit of Paprika on the top of the salad for a little color and added flavor

Last: I'm a vegetarian so I don't use tuna on my salad. In my house, it's always put in a bowl on the table and whoever desires it can add tuna to their serving. If you want it on the salad when you serve it, put it on top of the cheese, but below the paprika.

This noodle salad can be used for picnics. It's also great as a side dish to hot dogs on Memorial Weekend or the 4th of July. It even tastes great as a leftover when it's too hot to cook something else.

Learn more about this author, Elizabeth Wrobel.
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