 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This is a great summer picnic salad. I first ate it at a family reunion and have changed the original recipe only slightly. I prepare it the night before I want to serve it to give the flavors time to blend. I have also taken it to tail-gate parties where it's been a big hit. I included the cooking time for the macaroni in the prep time. Ingredients:
1 (12 ounce) package elbow macaroni or 1 (12 ounce) package shell macaroni |
1 cucumber, seeded & chopped |
1 bunch green onion, sliced |
1 cup celery, chopped |
1 teaspoon sugar |
4 ounces cheddar cheese, cubed or cut in strips |
1 1/2 teaspoons salt |
1/2 teaspoon pepper (may use white pepper if you wish) |
1/2 teaspoon celery salt |
1/4 cup pickle relish |
1 cup cherry tomatoes, halved |
3 cups mayonnaise |
1 cup sour cream |
2 teaspoons dijon mustard |
Directions:
1. Cook macaroni according to package directions.
2. Drain, cool and add all of the ingredients with the exception of the tomatoes.
3. Mix the dressing ingredients together.
4. Toss the macaroni mixture with the dressing mixture and refrigerate for 6-8 hours.
5. Add the tomatoes just before serving.
|
|