Macaroni Salad

16 ingredients
8 steps

Ingredients

  • 1 cup elbow macaroni
  • 1 stalk celery, chopped
  • 14 cup pickle relish (chopped) or 14 cup sweet pickle (chopped)
  • 14 teaspoon salt
  • 1 tablespoon onion, chopped
  • 34 mayonnaise or 34 salad dressing
  • 2 -3 hard-cooked eggs, chopped
  • 1 -2 cup cheese, cubed
  • 12 cup nuts, chopped
  • 6 12 ounces tuna (drained and flaked) or 6 12 ounces crabmeat (drained and flaked)
  • 12-1 cup salmon or 12-1 cup shrimp, drained if using canned
  • 1 -2 cup bacon (crisply cooked) or 1 -2 cup sausage (any meat)
  • 1 cup peas or 1 cup carrot, cooked
  • 14 cup stuffed olives or 14 cup cucumber, chopped
  • 1 tablespoon green peppers or 1 tablespoon pimiento, chopped
  • 1 carrot, shredded

Directions

  1. 1
    Cook macaroni to desired doneness as directed on package.
  2. 2
    Drain and rinse with cold water.
  3. 3
    In large bowl, combine macaroni with remaining ingredients and toss lightly.
  4. 4
    Cover and refrigerate until serving time.
  5. 5
    Macaroni-Fruit Salad: Omit pickle relish and onion.
  6. 6
    Substitute whipped cream or topping for mayonnaise.
  7. 7
    Fold in 1 to 2 cups cut-up fresh or drained canned fruit.
  8. 8
    Rice-Salad: Substitute 2 cups of cooked rice for the macaroni.

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