Monday, April 28, 2008

Macaroni Salad

Saundra's Macaroni Salad
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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.
Enjoy!
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?