Macaroni Salad

"Cooking for an army and don't know what to make? This is like eating deviled eggs and pasta in a single creamy dish. I halved the recipe when I made it (I'll post the full recipe that serves 32). I didn't even have celery or pimientos, but it still turned out terrific. I used a mixture of yellow and green bell peppers (I thawed them from the freezer) and for the peas I used a mixture of frozen corn, green beans, peas, and carrots. This one's hard to stop eating. I found the recipe came from America's Best Church Supper Recipes/Taste of Home. Thank you LaVerna Mjones from Moorhead, Minnesota for your delightful recipe! Cook time excludes chilling time, but I completely skipped that step."
 
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photo by AmyZoe photo by AmyZoe
photo by AmyZoe
Ready In:
20mins
Ingredients:
9
Serves:
34
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ingredients

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directions

  • Cook macaroni according to package directions. Rinse in cold water and drain and cool completely.
  • Place in a large bowl and stir in remaining ingredients.
  • Cover and refrigerate for at least 3 hours.

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Reviews

  1. Had a craving for macaroni salad and tried your recipe and was impressed. Will be using it again for sure.
     
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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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