Macaroni salad is all over the South. This is our refreshing Italian-inspired take on the usual mayonnaise-based kind. You can toss in leftover grilled chicken for a main-course salad. Kids tend to love macaroni, so we leave out the herbs when we know we’re feeding someone who isn’t a fan of “green bits.” Try it next time you serve up Chicken Nuggets with Honey-Lemon Dipping Sauce (page 159) or our Saucy Tilapia with Tomatoes and Capers (page 56).

　　

Ingredients

serves 4 to 6

　　8 ounces (2 cups) macaroni

　　2 tablespoons olive oil

　　2 teaspoons red wine vinegar

　　2 teaspoons freshly squeezed lemon juice

　　Salt and freshly ground black pepper to taste

　　1/2 cup chopped fresh basil

　　1 tablespoon chopped fresh oregano, thyme, or parsley or 1 teaspoon dried oregano, thyme, or parsley

　　2 cups shredded mozzarella (8 ounces)

　　

Step 1

Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions.

　　

Step 2

Meanwhile, to make the dressing: In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, and pepper.

　　

Step 3

Drain the macaroni and transfer to a medium bowl. Add the basil and oregano and half of the dressing. Stir to combine. Let sit for 1 minute to cool slightly, then add the mozzarella and the remaining dressing. Serve warm.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.