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Macaroni And Mozzarella Salad

Chef.at.Home's picture
Ingredients
  Elbow macaroni 1 Cup (16 tbs)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Minced onion 2 Tablespoon
  Minced green pepper 2 Tablespoon
  Minced pimento 1 Tablespoon, drained
  Salt 2 Teaspoon
  Dry mustard 1 Teaspoon
  Leaf oregano 1⁄4 Teaspoon, crumbled
  Pepper 1⁄8 Teaspoon
  Thyme leaf 1 Pinch, crumbled
  Finely diced celery 3⁄4 Cup (12 tbs)
  Pared seeded diced cucumber 1⁄3 Cup (5.33 tbs)
  Cucumber 1⁄3 Cup (5.33 tbs), pared seeded diced
  Shredded mozzarella/Swiss / cheddar cheese 4 Ounce (1 Cup)
  Hard cooked eggs 3 , shelled and chopped
Directions

1. Cook macaroni, until firm-tender, adding a drop of vegetable oil to the cooking water to keep macaroni from sticking; drain well.
2. Meanwhile, mix mayonnaise or salad dressing, onion, green pepper, pimiento, salt, mustard, oregano, pepper and crumbled thyme in small bowl.
3. Place the macaroni, celery and cucumber in a large bowl. Add the mayonnaise mixture and stir gently to mix. Add cheese and eggs and toss just enough to mix. Chill 2 to 3 hours to blend flavors before serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Cheese

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