Macaroni And Mozzarella Salad
|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|
|Dry mustard||1 Teaspoon|
|Leaf oregano||1⁄4 Teaspoon, crumbled|
|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|
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.