Every time the weather shifts ever so slightly to spring, I start craving the same thing: my favorite old-fashioned, grandma approved, cold tuna pasta salad.
Onions. Celery. Sweet little spring peas. Tuna. And yes, the dreaded mayonnaise base.

I love it.
My daughter? She takes one look and says, “Nope. It has mayo in it.”
Apparently, this is a whole thing.
Gen Z, as a collective, has serious beef with mayonnaise. They say it looks like body fluids. They call it creamy and claggy. (Okay, gross when you put it that way.)
I understand that we eat with our eyes, but why deny our mouths in this dramatic process?
Mayonnaise and yes Miracle Whip, when used properly, is delicious.

Swapping it out for cottage cheese or Greek yogurt is what is gross. It’s a completely different flavor base. You didn’t improve the dish with the substitution, you made a new one, and frankly, it’s subpar.
So today, I’ll be over here trying to bring mayo back from the dead.
Making a cold pasta salad unapologetically loaded with it.
Spring has not arrived, but the mayonnaise has. And I’m going to eat this whole bowl.

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