Macaroni Salad

Submitted by Camden Cook

"Excellent creamy pasta side dish with crunch from celery and apple chunks. Make this dish the night before to accompany a picnic lunch. When packing for a picnic lunch I find it easy to store the salad in a large Ziploc bag, it leaves more room in the cooler for other goodies this way. The recipe was originally printed in Company's Coming - Weekend Cooking"

 

• Ready In: 17mins
• Ingredients: 15
• Serves: 6

ingredients

• 2 cups of uncooked ellbow macaroni
• 8 cups boiling water
• 1 teaspoon salt
• 1 (14 ounce) can pineapple chunks (drained)
• 1⁄2 cup pecan pieces (toasted)
• 1⁄2 cup celery (chopped)
• 1⁄4 cup green onion (chopped)
• 1⁄2 cup carrot (grated)
• 1 cup green apple (peeled and chopped)
• 1⁄2 cup raisins
• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 1⁄4 cup liquid honey
• 2 tablespoons white vinegar
• 1 teaspoon garlic salt

directions

1. Cook macaroni in boiling water and salt in large uncovered pot for 5 to 7 minutes, stirring occasionally until tender but firm. Drain. Rinse under cold water. Drain and put into a large bowl.
2. Add next 7 ingredients and toss.
3. Combine the next 5 ingredients in a small bowl then pour over macaroni mixture and toss until well coated.

Reviews

[Boomette]

This macaroni salad is very good. I was not sure of the pineapple in it but today I really like it (I made it yesterday). I used 1 cup of chopped celery, 1 cut chopped carrot, 1 green apple, no raisins. I omitted the garlic salt. Thanks Camden Cook. Made for New Kids on the Block Tag game.