Macaroni Salad by Ida Mae |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I was given this recipe in high school, and have tweaked it to my heart's content. Watch out-It doesn't last long. Ingredients:
12 ounces small shell pasta (any macaroni would work) |
cheddar cheese, diced |
1 1/2 cups celery, diced |
bacon, fried and diced |
1 (16 ounce) can peas, drained |
1 piece green pepper, diced |
salt & pepper |
miracle whip or mayonnaise, thinned |
Directions:
1. Cook macaroni according to package directions. Drain and cool.
2. Add remaining ingredients. Refrigerate a few hours to blend flavors.
3. NOTE: Taste salad after a few hours. May need to salt, pepper, add more mayonnaise, etc.
4. VARIATIONS:.
5. I have altered this recipe a variety of ways, depending on what I have in the house.
6. ~~ Ham instead of bacon.
7. ~~ 1/2 to 3/4 bag of frozen peas instead of can of peas (pour on hot macaroni in colander-the macaroni cools, the peas thaw). Then add remaining ingredients.
8. ~~ Add mustard, honey mustard, parsley flakes, dried onion, etc. to mayonnaise mixture.
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