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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Excellent creamy pasta side dish with crunch from celery and apple chunks. Make this dish the night before to accompany a picnic lunch. When packing for a picnic lunch I find it easy to store the salad in a large Ziploc bag, it leaves more room in the cooler for other goodies this way. The recipe was originally printed in Company's Coming - Weekend Cooking Ingredients:
2 cups of uncooked ellbow macaroni |
8 cups boiling water |
1 teaspoon salt |
1 (14 ounce) can pineapple chunks (drained) |
1/2 cup pecan pieces (toasted) |
1/2 cup celery (chopped) |
1/4 cup green onion (chopped) |
1/2 cup carrot (grated) |
1 cup green apple (peeled and chopped) |
1/2 cup raisins |
1/2 cup mayonnaise |
1/2 cup sour cream |
1/4 cup liquid honey |
2 tablespoons white vinegar |
1 teaspoon garlic salt |
Directions:
1. Cook macaroni in boiling water and salt in large uncovered pot for 5 to 7 minutes, stirring occasionally until tender but firm. Drain. Rinse under cold water. Drain and put into a large bowl.
2. Add next 7 ingredients and toss.
3. Combine the next 5 ingredients in a small bowl then pour over macaroni mixture and toss until well coated.
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