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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love this recipe because it reminds you of some of the variations possible with a simple macaroni salad. I doubled this recipe (I'll post it as listed) and added cheddar cheese, bacon, and hard-cooked eggs. Feel free to try any of the variations below. Recipe courtesy of The Pillsbury Cookbook. Ingredients:
1 cup elbow macaroni |
1 stalk celery, chopped |
1/4 cup pickle relish (chopped) or 1/4 cup sweet pickle (chopped) |
1/4 teaspoon salt |
1 tablespoon onion, chopped |
3/4 mayonnaise or 3/4 salad dressing |
2 -3 hard-cooked eggs, chopped |
1 -2 cup cheese, cubed |
1/2 cup nuts, chopped |
6 1/2 ounces tuna (drained and flaked) or 6 1/2 ounces crabmeat (drained and flaked) |
1/2-1 cup salmon or 1/2-1 cup shrimp, drained if using canned |
1 -2 cup bacon (crisply cooked) or 1 -2 cup sausage (any meat) |
1 cup peas or 1 cup carrot, cooked |
1/4 cup stuffed olives or 1/4 cup cucumber, chopped |
1 tablespoon green peppers or 1 tablespoon pimiento, chopped |
1 carrot, shredded |
Directions:
1. Cook macaroni to desired doneness as directed on package.
2. Drain and rinse with cold water.
3. In large bowl, combine macaroni with remaining ingredients and toss lightly. Cover and refrigerate until serving time.
4. Macaroni-Fruit Salad: Omit pickle relish and onion. Substitute whipped cream or topping for mayonnaise. Fold in 1 to 2 cups cut-up fresh or drained canned fruit.
5. Rice-Salad: Substitute 2 cups of cooked rice for the macaroni.
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