Seven Layer Macaroni Salad

This recipe comes from The Boston Globe Cookbook (1981). This one can be made the day before. Great for pot lucks, picnics (keep cold for as long as possible to prevent spoilage), etc. I also added 3 slices bacon, cooked and cut into bite size pieces and 2 boiled eggs, sliced, and I sprinkled paprika on the final presentation. When I boiled the macaroni I also added 1 lid full of olive oil. I always forget to time how long it takes to put it together, but I'm guessing 30 minutes.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  cup elbow macaroni (uncooked)
• 1  quart boiling water
• 1  teaspoon salt
• 1⁄2 head lettuce, cut into bite size pieces
• 2  cups red cabbage, shredded
• 1  onion, medium red, sliced thin
• 1  cup celery, sliced
• 1  cup cheddar cheese, shredded
• 10  ounces peas, frozen and thawed
• 1  cup  salad dressing (I used mayonnaise)
•  salt and pepper

Directions

1. Cook the macaroni in the boiling water with the 1 teaspoon salt and the olive oil. When cooked, drain and rinse with cold water. Make a bed of lettuce in the bottom of a large bowl. Layer the macaroni on top of the lettuce. Continue with cabbage, onion, celery, cheese, bacon, peas, using each to form one layer. Spread the salad dressing over all but do not toss. Cover and refrigerate several hours or overnight. Just before serving, toss and season with salt and pepper. Garnish with the egg slices and paprika. If you like a little bit of a sweet taste, add about 1/2 teaspoon sugar to the salad dressing.