I was in my early twenties, a newlywed and getting settled into our first home. We had just moved into a newly constructed neighborhood, so everyone around us was unpacking and settling in as well. We had bought the house on the corner of the street and the couple that resided in the neighboring house to the right eventually became good friends. At least once a month (or more) they invited us over and while the guys grilled chicken and sausages, I watched my eventual friend Judi prepare this shell salad.
The pasta and eggs had just been boiled, drained and the eggs peeled. The next stage of preparation I found really interesting. She grated everything (no chopping) on a box grater! When it was finally finished and we ate it (still warm) I enjoyed it so much that each time I visited I tried to remember her ingredients, because it wasn’t a written down recipe, it was just measured by eye.
Searching for partial packages of items to use up in the pantry, I found a half box of small shell pasta and it brought me back to those memories of backyard barbecues with Judi and her delicious shell pasta. You’re seen most of these ingredients in my other leftover recipes and its kind of interesting how many ways these same basic ingredients can be transformed in such a variety of ways.
2 cups cooked small shell pasta, 1 or 2 hard boiled eggs, 1 carrot, 1 stalk of celery (leaves for garnish), 1/2 of a small onion, one lemon (the zest and 1/2 juice), Worcestershire sauce, soy sauce, mayonnaise, salt and pepper.
Using the large holes on a hand held grater held directly over the bowl of pasta, grate the boiled egg(s), celery, carrot, and onion. TIP: When you get to the end of the egg, flatten your hand against the last bit against the grater to avoid cutting your fingertips).
Add the seasoning…. remember there was no measuring involved – so I drizzled a little of the Worcester Sauce, soy sauce, and then added about 1/4 cup of mayo, the zest of a lemon and then the juice from 1/2 of the lemon, salt and pepper to taste. If you notice, many of these same ingredients are used to make a traditional potato salad. (You may choose to add some relish or chopped pickles for example). Mix it all together and taste to determine if you want more of an ingredient. Remember if it is a little flat – salt picks it up. It was very “Judi” to just mix and taste until she got it just right.
My favorite way to eat this salad was when the eggs and pasta were still warm. However, just like potato salad (that I also love warm) it’s just as good cold from the refrigerator or at room temperature and a great BBQ, picnic item or side with a sandwich.
My friend Judi has been with the angels in heaven for some time now, and when I saw that bowl of freshly boiled shell pasta I thought it was time to share her neighborly BBQ side dish with you! If you give it a try, say a little prayer for Judi and thank her!