Salad, Mom's Macaroni +++++K
This is a classic from the 60's. Loved it then and even more now. Great for picnics, BBQ's, potlucks, etc. I has a multitude of tastes and textures.
- Preparing Time: 45 minutes
- Total Time: 1 hour
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains pasta
contains dairy
contains eggs
pescatarian
- 1 teaspoon freshly ground pepper
- 1 1/4 cups mayonnaise
- 1 teaspoon celery seeds
- 1/4 cup dill pickle juice
- 1/3 cup yellow mustard
- 1/2 teaspoon johnny's seafood seasoning
- 1 pound pasta cooked al-dente (any mini shape i.e. ditalini, etc.)
- 1+ cup pickles sweet chopped
- 1 cup pickles dill chopped
- 1 small bunch celery chopped
- 1 bunch scallions chopped white and green parts. save some green parts
- 1 bunch radishes chopped, cut some rounds for garnish
- 1+ pounds salad shrimp (chilean is best)
- 1/2 cup sweet pickle juice
- 1 2.25oz can sliced black olives optional
- Carbohydrate 2.70474250281767 g
- Cholesterol 8.75000000739682 mg
- Fat 8.54256334105471 g
- Fiber 0.333708331836055 g
- Protein 0.50038750096415 g
- Saturated Fat 1.27249333443754 g
- Serving Size 1 1 Serving (71g)
- Sodium 276.393667052583 mg
- Sugar 2.37103417098161 g
- Trans Fat 6.99326917259767 g
- Calories 89 calories
Do all your slicing and dicing. Cook the pasta. Then mix all ingredients together. Refrigerate stirring occasionally so that all the liquid gets absorbed. When ready to serve top with garnishes and a little paprika.
