macaroni salad
(2 RATINGS)
Picnics and barbecues are not complete without a macaroni salad.
No Image
prep time
cook time
10 Min
method
Refrigerate/Freeze
yield
10 serving(s)
Ingredients
- 16 ounces small elbow macaroni
- 1 package zesty italian salad
- 3 - hard boiled eggs, chopped
- 2 - cucumbers, diced
- 1 - bell pepper, chopped
- 1 - purple onion, chopped
- 1 jar pimento peppers, drained
- 4 - spicy kosher dill pickles, chopped
- 1 tablespoon jalapeno peppers, diced
- 1 bunch green onions, chopped
- 1 cup cheddar cheese, grated
- SALAD DRESSING
- 2 cups kraft salad dressing
- 1 tablespoon dill relish
- 2 teaspoons dill pickle juice
- 1 teaspoon jalapeno pepper juice
- 3 teaspoons sugar
- 1 teaspoon yellow mustard
- 1/2 teaspoon black pepper
How To Make macaroni salad
-
Step 1Cook macaroni in slightly salted water according to package directions. Al dente. Drain and rinse with cold water and drain in colander. Sprinkle salary dressing over drained macaroni in colander. This flavors the macaroni and will also keep it from sticking together.
-
Step 2Place in covered container in refrigerator for at least one hour until thoroughly cooled.
-
Step 3In large bowl combine all ingredients except dressing mix. Combine dressing ingredients in small bowl. Pour mixture into chilled macaroni. Gently mix together and chill covered overnight.
-
Step 4Variations: Add 1-1/2 cups cherry tomatoes, halved; 1/2 cup yellow squash, diced.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes