Tuesday, October 18, 2011

Mom's Macaroni Salad

2 c uncooked macaroni (or small shells)
3 ribs celery, diced
1 carrot, diced
½ onion, diced
2 T sweet pickle relish
2 tsp pimento, diced
2 hard-boiled eggs, chopped
1 T mustard (yellow or Honey Dijon)
¾ c Miracle Whip (If you use mayonnaise, add ¼ tsp paprika)
¼ tsp white pepper
¼ tsp Lawry's Seasoned Salt
¼ tsp garlic powder

Optional ingredients:
½ c petite sweet peas
½ c chopped chicken or tuna
¼ c chopped black olives
2 T Parmesan cheese

Cook the macaroni until right before it becomes al dente. If you cook it completely, when it absorbs the liquid, the pasta will become mushy.

Mix all the remaining ingredients and let sit while the pasta cooks.

Drain the pasta and rinse in cold water to stop the cooking process. When the macaroni is cool, combine with the salad mix. Refrigerate for at least 30 minutes before serving. If you decide to add the Parmesan cheese, add it right before serving.

1 comment:

  1. I have yet to find that *perfect* macaroni salad. I'm liking this take on it :)