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Macaroni Salad

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Ingredients
  Elbow macaroni 8 Ounce (1 package)
  Mayonnaise 3⁄4 Cup (12 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Tabasco 3 Dash
  Dry mustard 1⁄4 Teaspoon
  Diced celery 1⁄2 Cup (8 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Onion 1 Small, diced
  Stuffed olives 1⁄4 Cup (4 tbs), diced
  Pitted ripe olives 1⁄4 Cup (4 tbs), diced
  Cubed cheddar cheese 6 Ounce (1 package)
  Lettuce 3
  Paprika To Taste
Directions

Early in day: Cook macaroni as label directs; drain.
Mix mayonnaise, milk, Tabasco, mustard; pour over macaroni; toss.
Cover; refrigerate.
Just before serving: Toss together macaroni, celery, green pepper, onion, stuffed and ripe olives and cheese.
Arrange on lettuce leaves; sprinkle with paprika.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday

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