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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a simple pasta salad that is far from the original recipe that my girlfriend and I were given. She has tweaked it one way and I have tweaked it another. The Ro Tel tomatoes make it has a nice spicy kick although not too spicy. This salad is much better the second day so if you can...make it the day before you need it and add a little more mayo if needed before serving. Ingredients:
1 lb salad macaroni, cooked and cooled to room temp |
1 (10 ounce) can ro-tel diced tomatoes with peppers |
1/2 cup green olives, sliced |
1 cup black olives, sliced |
1 cup cheddar cheese, cubed |
1 cup monterey jack pepper cheese, cubed |
1 bunch green onion, sliced |
1/2 cup red onion, chopped |
pepper |
seasoning salt |
1 cup mayonnaise (more or less depending on texture of salad) |
Directions:
1. In a bowl, mix Rotel tomatoes, olivies, green onion and red onion.
2. Add macaroni, cheese cubes and mayo. Sprinkle with seasoning salt and pepper. Mix well.
3. Refrigerate.
4. When you go to serve it, if it seems sticky or dry add more mayo.
5. I have to be honest - I don't usually measure out the mayo. I just stir it in until it looks right to me. Sometimes I only put red onion and not green or just green and not red. My girlfriend doesn't add the cubed cheese.
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