Shonni's Macaroni Salad Recipe

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Shonni's Macaroni Salad

Shonni D


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!

pinch tips: How to Butterfly Meat





30 Min




1 lb
elbow pasta, cooked according to package directions and well drained
1 c
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 large
bell pepper, diced
3 stalk(s)
celery, diced
2 large
carrots, diced
1 can(s)
water chestnuts, drained, rinsed and diced
1/2 c
crumbled cheddar and monterey jack cheese

Directions Step-By-Step

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.
Dice all veggies (approx. ½”) and add to dressing mixture. Add pasta - mix well. Add cheese - mix well and chill.

About this Recipe

Course/Dish: Pasta Sides, Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #macaroni, #pasta, #salad