Hawaiian Macaroni Salad
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 8 ounces elbow macaroni
- 1⁄2 lb imitation crabmeat, chopped
- 9 ounces frozen peas, cooked
- 2 stalks celery, chopped
- 4 large hard-boiled eggs, grated
- 1⁄4 teaspoon pickle relish
- salt and pepper
- 1⁄2 yellow onion, chopped (optional)
- 3⁄4 cup mayonnaise, as needed
directions
- Boil macaroni to al dente - do not over cook; drain & cool.
- Add all other ingredients to cooled macaroni then add the mayo. The macaroni will absorb the mayo, so you may want to make your salad a day ahead to let the flavors combine. You might also want to add more mayo just before serving. Enjoy!
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RECIPE SUBMITTED BY
I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!