~ macaroni picnic salad
INGREDIENTS
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1-16 oz. package elbow macaroni
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3/4 cup extra sharp cheddar cheese, cubed small
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1 cup bread and butter pickles, chopped
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1- 12 oz. package frozen peas, thawed
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1 red bell pepper, chopped
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6 green onions + green tops, chopped
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2 stalk celery, chopped
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1 large carrot, peeled and chopped fine
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1 lb bacon, fried, cooled, blotted and chopped
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5 eggs, hard boiled and chopped
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Dressing:
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1 package dry Ranch salad dressing mix
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1 cup real mayonnaise (I use Hellmann’s)
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1/3 cup sugar
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1/2 cup grated Parmesan cheese
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1/4 cup sweet pickle juice
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2 Tablespoons mustard
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2 teaspoons Tony Cachare’s Creole seasoning
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generous amount of freshly ground black pepper
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