 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This is based on a recipe from Mrs. S. R. Dull, and is in her cookbook, Southern Cooking , first published in 1928. It's great to take to potlucks, or to have on hand in Spring or Summer, for a light and refreshing meal! Read more ! Ingredients:
4 cups cooked macaroni (6 or 7 ounces or 2 cups uncooked) |
2 cups diced tomatoes |
1 cup grated sharp cheddar cheese, or your favorite |
1 cup mayonnaise |
1/4 cup sliced pimiento stuffed olives |
1/2 small onion, grated |
1 - 2 cloves garlic, more or less, depending on your taste |
1/8 teaspoon cayenne pepper, or more if you like |
Directions:
1. If macaroni is uncooked, prepare according to package directions, boiling until tender, but not mushy, blanch (rinse well in cold water), drain until thoroughly dry.
2. Mix all together.
3. Refrigerate several hours (at least 4), or overnight.
4. Can be served on lettuce leaves or just as it is.
5. Enjoy!
|
|