Molded Macaroni Salad
|Salad dressing||2 Tablespoon (Mayonnaise Style)|
|Water||6 Cup (96 tbs)|
|Large shell macaroni/Elbow macaroni||2 Cup (32 tbs), uncooked|
|Mortadella/Olive / pickle loaf luncheon meat||3⁄4 Pound, cut into strips|
|Cubed cheddar cheese||1 Cup (16 tbs)|
|Green onions||2 Small, thinly sliced|
|Celery||1 Cup (16 tbs), chopped|
|Drained pickle relish||1⁄3 Cup (5.33 tbs)|
|Chopped pimiento||3 Tablespoon|
|Salad dressing||1⁄2 Cup (8 tbs) (Mayonnaise Style)|
|Plain yogurt/Dairy sour cream||1⁄2 Cup (8 tbs)|
|American cheese/Monterey jack cheese||1⁄4 Pound, cut in julienne strips|
|Mortadella/Olive / pickle loaf luncheon meat||1⁄4 Pound, cut in julienne strips|
|Green pepper||To Taste, cut in rings|
|Parsley||1 Tablespoon (For Garnish)|
|Tomatoes||2 , cut into wedges (For Garnish)|
With a pastry brush, thoroughly brush a 7-cup mold or bowl with 2 tablespoons mayonnaise style salad dressing; set aside.
Bring water to a rapid boil in a heavy 4 quart saucepan.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
In a large bowl, toss cooked macaroni, 3/4 pound luncheon meat strips, Cheddar cheese cubes, green onions, celery, pickle relish and pimiento; set aside.
In a small bowl, blend 1/2 cup salad dressing and yogurt or sour cream.
Add to macaroni mixture; toss to coat all ingredients.
Press into prepared mold.
Cover and refrigerate overnight.
Refrigerate a large platter overnight.
To unmold, run a metal spatula around sides of mold to loosen salad.
Place chilled platter upside down on mold.
Invert mold and platter.
Arrange American or Monterey Jack cheese strips and 1/4 pound luncheon meat strips inside pepper rings; place around salad.
Garnish with parsley and tomato wedges.
Sprinkle with paprika.
Makes 6 to 8 servings.