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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This came for an old pasta cook book that I no longer have but my wife and I enjoy this recipe, so we have it often. Ingredients:
1 tablespoon salt |
2 quarts boiling water |
2 cups elbow macaroni |
1 (15 ounce) can red kidney beans, drained |
1 cup sour cream |
1/3 cup chopped celery |
1 cup drained sweet pickle, coarsely chopped |
1/4 cup sweet pickle juice |
2 tablespoons lemon juice |
2 1/2 teaspoons prepared horseradish |
1 teaspoon salt |
1 teaspoon dried chives |
1/2 teaspoon onion salt |
pepper |
1/2 lb salami, cut into thin strips |
salad greens |
Directions:
1. Add 1 tablespoon salt to rapidly boiling water.
2. Gradually add macaroni so that water continues to boil.
3. Cook uncovered, stirring occasionally, 9 to 12 minutes until desired tenderness.
4. Drain in colander.
5. Rinse with cold water: drain again.
6. Combine macaroni, beans, sour cream, celery, pickles, pickle liquid, lemon juice, horseradish, and seasoning; mix thoroughly.
7. Add salami and toss again before serving on salad greens.
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