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