Monday, April 28, 2008

Macaroni Salad

Saundra's Macaroni Salad
2 lbs elbow macaroni cooked,
drained, splashed with very cold water so it stops cooking,
and dried in a towel.
While the pasta is cooking mix together
2 cups frozen (defrosted) peas
2 cups frozen(defrosted) corn
1-2 tsp dill weed
1 cup drained and pressed sweet pickle relish
7 chopped scallions
1 finely chopped red bell pepper
2 tsp celery seed
Prepared Mustard to taste
Mayo to taste
Salt to taste
Pepper to taste
Mix it all together and add to cooked drained pasta.
Pasta absorbs liquid, so when you store this salad in containers in the fridge,
you may need to add a little mayo to "wet" it a bit.
Remember, this is just a recipe...
add your own twist to it and make it your own! I make enough for 5 people to grab some for a week, so adjust for your family.

1 comment:

tamara said...

for the macaroni salad to feed about 80 people how do I increase it? I would like to use for the graduation from square dancing.

can you help me out?