Macaroni Salad like my Mom made
Chopped ham, chicken, turkey, tuna, crumbled bacon, bay shrimp, cheese, capers, pine nuts, pickles, sweet relish, cherry tomatoes, parsley, garlic powder, celery seeds, or other items can be added by themselves or in combination creating an endless number of "different" salads from the basic recipe. I like it "the way my Mom made it", but you might enjoy experimenting.
- Preparing Time: 10 minutes
- Total Time: 25 minutes
- Served Person: 10
low sugar
diabetic
vegetarian
meatless
summer
spring
picnics
fourth of july
simple easy
side dish
salads
main dish
american
macaroni
dinner
lunch
creamy
lunch
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1 1/2 cup mayonnaise
- 1 pound salad macaroni - uncooked
- 2 cup celery - diced, about four stalks
- 2 cup green onion - chopped, about 8 to 10 stalks
- 12 ounce olives - 2 cans, pitted black, drained whole or sliced
- 1/2 tablespoon salt - to taste
- 1/2 tablespoon black pepper - to taste
- Carbohydrate 55.2423687691599 g
- Cholesterol 18.3456 mg
- Fat 27.9266384787634 g
- Fiber 3.44947060429639 g
- Protein 7.36601200501287 g
- Saturated Fat 4.07895308650905 g
- Serving Size 1 1 Serving (176g)
- Sodium 805.169754220855 mg
- Sugar 51.7928981648635 g
- Trans Fat 1.45482450026272 g
- Calories 492 calories
Cook macaroni per package instructions until it is al dente, approximately 9 minutes. Do not overcook. Rinse in cold water at once. Set aside and let drain well but not dry out. Meanwhile coarsely chop celery and olives and finely slice green onions. (prepare any other solid ingreidentrs you wish to add.) Place in a large bowl and mix together. Add salt and pepper (plus other dry ingredients if used) to mayonnaise and mix thoroughly. Add up to an additional one half cup of mayonnaise if needed. Fold into macaroni mixture. Refrigerate two hours or, even better, over night to allow flavors to blend.
