Saturday, May 2, 2009

Macaroni Salad

My mom would probably kill me if she knew I was posting this, but I just made it this morning and it's so good I just can't help myself. I have to share. I prefer using the large olives and cutting them myself because then you get bigger slices of olives, but obviously you can just sub sliced if you're not motivated to slice a can of olives.

Like most mayonnaise-based "salads", this tastes best when it's left to sit in the fridge for a few hours, or overnight.

Macaroni Salad


1 16 oz. bag salad macaroni (sometimes called ditalini)
2 stalks celery, chopped
2 - 3 hard boiled eggs, chopped (I always use 3)
1 large can large olives, olives cut into thirds (or just use sliced)
1 bunch green onions, sliced (white and green parts used)
1/2 bunch radishes, chopped (or more or less to taste - I prefer more)
2 T. sweet pickle relish
2 T. dill pickle relish
1 1/2 - 2 cups mayonnaise
1/4 c. mustard
1/4 c. ranch dressing
Lawry's seasoned salt and pepper to taste


Cook macaroni per instructions, run cold water over, then combine with everything else, adding more mayo as needed.

Before serving, you may need to add more mayo as the pasta will absorb quite a bit.

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