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

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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

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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.