Macaroni Salad (Paula Deen)

READY IN: 30mins
Recipe by Adrienne in Reister

Very easy, very tasty.

Top Review by Domestic Goddess

Hey Adrienne, this salad was a pretty good, but I noticed after chilling the salad for 3 hours, the salad seemed dry, so I prepared a bit more of the dressing and added it immediately. What a difference that made. The salad was a lot more creamy, and stayed creamier for several days in the fridge. When making the salad, I cooked the macaroni seperately, plus I boiled the eggs seperately. I only added 1/2 cup of thinly sliced celery, 1 small green onion, plus a 2-ounce jar of diced pimientos, which I drained on paper toweling. When adding a bit more of the sauce, I halved the dressing, but only added 1/4 teaspoon of the Season-All Salt. I think this salad would taste great adding either chicken or shrimp to it, so that's what I'm going to do the next time I make this salad.

Ingredients Nutrition

Directions

  1. Boil the macaroni and the eggs together in the same pot.
  2. Let cool
  3. Dice the eggs.
  4. Throw it all in the bowl and mix together.
  5. Add chicken, tuna or shrimp to turn it from a side dish to a meal.

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