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shonni's macaroni salad

(1 rating)
ShonniD avatar
Recipe by
Shonni D
@ShonniD
Kings Mountain, NC

I will make the dressing for this salad in double batches and refrigerate the remaining. If it appears dry before serving, I'll add enough to the salad to brighten it up just before serving. My friends request this salad at every gathering!

►
(1 rating)
yield 8 serving(s)
prep time 30 Min
method Refrigerate/Freeze

Ingredients For shonni's macaroni salad

  • 1 lb
    elbow pasta, cooked according to package directions and well drained
  • 1 c
    mayonnaise
  • 1 1/2 tsp
    sweet lime pepper marinade & seasoning (if you can't find this in spice aisle, use equal parts salt, pepper, sugar and lime rind to make your blend - just as good!)
  • 4 Tbsp
    seasoned rice vinegar
  • 1 lg
    bell pepper, diced
  • 3 stalk
    celery, diced
  • 2 lg
    carrots, diced
  • 1 can
    water chestnuts, drained, rinsed and diced
  • 1/2 c
    crumbled cheddar and monterey jack cheese

How To Make shonni's macaroni salad

  • 1
    In large bowl, mix mayonnaise, lime-pepper seasoning, and rice vinegar together. Consistency should be similar to blue cheese dressing - thick, but not as thick as mayo. Taste. Should be a little sweet - if not sweet enough, add a little table sugar. Mix well.
  • 2
    Dice all veggies (approx. ½”) and add to dressing mixture. Add pasta - mix well. Add cheese - mix well and chill.
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