Recipe by AmyZoe
I love this recipe because it reminds you of some of the variations possible with a simple macaroni salad. I doubled this recipe (I'll post it as listed) and added cheddar cheese, bacon, and hard-cooked eggs. Feel free to try any of the variations below. Recipe courtesy of The Pillsbury Cookbook.
Top Review by iewe
This was good, but I felt it needed something -- I am just not sure what that "something" is... I will play around with it though -- perhaps some additional "additions." For mine this time I used eggs and cheese. Better the day after I made it (once it had time to set in the fridge and have the flavors mingle). Would like to try bacon and peas next time :)
- 1 cup elbow macaroni
- 1 stalk celery, chopped
- 1⁄4 cup pickle relish (chopped) or 1⁄4 cup sweet pickle (chopped)
- 1⁄4 teaspoon salt
- 1 tablespoon onion, chopped
- 3⁄4 mayonnaise or 3⁄4 salad dressing
Any of the following may be added
- 2 -3 hard-cooked eggs, chopped
- 1 -2 cup cheese, cubed
- 1⁄2 cup nuts, chopped
Meat and Seafood Additions
- 6 1⁄2 ounces tuna (drained and flaked) or 6 1⁄2 ounces crabmeat (drained and flaked)
- 1⁄2-1 cup salmon or 1⁄2-1 cup shrimp, drained if using canned
- 1 -2 cup bacon (crisply cooked) or 1 -2 cup sausage (any meat)
- 1 cup peas or 1 cup carrot, cooked
- 1⁄4 cup stuffed olives or 1⁄4 cup cucumber, chopped
- 1 tablespoon green peppers or 1 tablespoon pimiento, chopped
- 1 carrot, shredded
Directions See How It's Made
- Cook macaroni to desired doneness as directed on package.
- Drain and rinse with cold water.
- In large bowl, combine macaroni with remaining ingredients and toss lightly. Cover and refrigerate until serving time.
- Macaroni-Fruit Salad: Omit pickle relish and onion. Substitute whipped cream or topping for mayonnaise. Fold in 1 to 2 cups cut-up fresh or drained canned fruit.
- Rice-Salad: Substitute 2 cups of cooked rice for the macaroni.