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Macaroni Salad With Easy Kabobs

Western.Chefs's picture
Ingredients
  Boiling water 3 Quart
  Salt To Taste
  Elbow macaroni 8 Ounce (1 Package)
  Frozen peas 10 Ounce, cooked, drained (1 Package)
  Diagonally sliced celery 1 Cup (16 tbs)
  Snipped scallions 1 Cup (16 tbs)
  Prepared horseradish 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Mayonnaise 1⁄4 Cup (4 tbs)
  Bologna cubes 20 (1 Inch)
  Green pepper squares 20 (1 Inch)
  Stuffed olives 10
  French dressing 3⁄4 Cup (12 tbs)
Directions

Early on day:
1. To rapidly boiling water add 1 tablespoon salt. Gradually add macaroni so that water continues to boil; cook, uncovered, stirring occasionally, until just tender. Drain; rinse in cold water; drain again.
2. In large bowl combine macaroni, peas, celery, scallions, horse-radish, 1 teaspoon salt, pepper, and mayonnaise; refrigerate.
3. In another large bowl combine Bologna cubes, green-pepper squares, olives, and French dressing. Refrigerate.
Just before serving:
1. Pour off and reserve French dressing from Bologna and stuffed-olive mixture; thoroughly toss most or all of this dressing with macaroni mixture; turn into large salad bowl.
2. On each of 10 4 1/2-inch wooden skewers, alternate Bologna cubes and green-pepper squares, topping each skewer with a stuffed olive. Then press these kabobs, spoke fashion, into top of macaroni salad.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Pasta

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