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Elbow Macaroni Salad

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Ingredients
  Elbow macaroni 1 Pound
  Onions 1 Cup (16 tbs), chopped
  Dill pickles 1 Cup (16 tbs), chopped fine
  Green onions 1⁄2 Cup (8 tbs), chopped
  Sweet pickles 1 Cup (16 tbs), chopped fine
  Celery 1 1⁄2 Cup (24 tbs), chopped fine
  Parsley leaves 1 Cup (16 tbs), chopped fine (Stems And Leaves)
  Olives 1 Cup (16 tbs), chopped fine (Including Pimentos)
  Bell pepper 1 Cup (16 tbs), chopped fine
  Cheddar cheese 1 Cup (16 tbs), grated
  Hard-boiled eggs 2 Cup (32 tbs), chopped fine
  Salad dressing/Mayonnaise 1 Cup (16 tbs)
  Yellow mustard 4 Tablespoon
  Cayenne pepper/Louisiana hot sauce To Taste
  Salt To Taste
  Olive oil 2 Tablespoon
  Lemon juice 2 Tablespoon
Directions

Cook macaroni until done.
Cool.
Combine in a bowl with all dry ingredients.
Mix salad dressing or mayonnaise with mustard, Louisiana hot sauce, olive oil, and lemon juice.
Blend this in the dry ingredients.
If it is still too dry, add additional mayonnaise or salad dressing.
Refrigerate for 1 day before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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