 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Every time I make my macaroni salad, it's probably a little different. This is how I made it today. The basics are some type of pasta, tomatoes, some kind of cheese, pickles (homemade sweet pickles are great if you have them) and just enough mayonnaise to stick it all together. Read more . Green peppers would be a great addition, but I'm the only one who would eat them, so I leave them out. A little onion is good too, and I have been known to put a little bit of 3 bean salad from a jar or some chopped raw cucumber in it. Ingredients:
8 ounces elbow macaroni |
8 ounce package sharp cheddar cheese crumbles |
1/2 cup mayonnaise |
10 grape tomatoes |
1/2 cup chopped sweet pickles |
salt to taste |
pepper to taste |
Directions:
1. Cook macaroni according to package directions. Mine called for 10 minutes and that is the cook time shown.
2. Drain macaroni and run cool water over it until it cools off. Set your colander over paper towels to drain while you prepare your other ingredients.
3. Slice tomatoes lengthwise, then cut each half into 3 or 4 pieces.
4. Chop pickles. Today I used the little tiny whole sweet pickles.
5. Place drained macaroni in a large bowl and season with salt and pepper as desired.
6. Add the mayonnaise and stir to coat the macaroni evenly.
7. Add cheese and mix, then stir in pickles and tomatoes.
8. Chill at least a couple hours, or overnight if possible.
9. Stir before serving. Add additional mayonnaise if needed, or additional salt and pepper.
|
|