Is macaroni salad a summertime staple for you? It is for me, but particularly on the 4th of July. And well, with tomorrow being Independence Day, and us being here in Istanbul, I had to make some to mark the holiday. Besides, it goes so so perfectly with my previously posted Zesty Baked BBQ Chicken, that I just had to share it today.

You might be wondering about the name, Almost Percy’s Macaroni Salad. The previously mentioned beloved mac salad I look forward to every year on the fourth, is not one that I make for our neighborhood block party, but my neighbor does. I have been lucky enough to grow up down the street from an awesome family, among others, who have become family to us. And Percy (a nickname I gave her I can’t remember when,) is like a favorite auntie to me and an incredible cook among her many fabulous traits. And one thing she does particularly well, is macaroni salad. It’s simple enough, but just something about it, I can never get enough of and I make sure to always get to the 4th of July buffet table in the middle of the street early enough to snag some before it’s gone.

The recipe I’m sharing today is pretty close to hers, I think, though I’ve made some changes due to either what’s available to me these days while I’m not going to stores myself, or to add a little bit of my own flare. The one important element I kept is that it’s not super loaded with mayo, but just enough that you know it’s there without feeling crazy heavy. I think (hope) if Percy tried this, she’d approve of my attempt. My husband and kids all gave it two, or 6, thumbs up. Though the littles did take out the olives, which you can also feel free to omit. (They are minimal and really good in this though.)

The first most obvious difference from the master salad, is the shape of noodle I used. This lumaca rigata (meaning snail) is the one I could get my hands on and it looks macaroni-shaped enough to me. Besides, I kind of like the big tunnels for the carrots and celery to get lost in. Percy uses the more traditional, large elbow macaroni, but I think as long as you have something similar, you’re good. The dressing in this couldn’t be simpler, consisting of only mayo, olive oil, salt, pepper and a dash of apple cider vinegar. Then the fold-ins are shredded carrots, a hefty addition of chopped celery, some green bell pepper, sliced black olives and a little fresh parsley. The flavor is mild but so good and the crunch from the carrots, green pepper and especially the crisp celery all perfectly compliment the al dente pasta. And the bit of fresh parsley just adds a small kick of fresh herb flavor. Should you have any leftovers, they refrigerate like a dream, to be enjoyed for a few days after.

While I can’t wait to be able to enjoy P’s original mac salad made herself, I’m pretty happy I have this to hold it’s place this weekend and any time nostalgia strikes and I want some comforting tastes of home. Happy 4th of July to you, may your weekend be filled with good eats and sweet treats….. (Fab dessert recipe for Frozen Strawberry Lemonade Pie coming up btw.)