It's been awhile since we've posted, and this recipe was made several weeks ago. John and I went on a picnic and I thought a macaroni salad would be a great side dish to take along. This recipe was adapted from allrecipes.com.
Macaroni Salad
Ingredients
2 cups uncooked elbow macaroni
4 hard-boiled eggs, chopped
1 small onion, chopped
1/2 small green pepper, chopped
2 tablespoons dill pickle relish
1 1/2 cup Miracle Whip
3 tablespoons prepared mustard
1/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
Directions
Cook pasta according to directions on package. Drain, rinse and set aside to let pasta cool.
Combine remaining ingredients. Add cooled pasta and mix well. Refrigerate for at least 1 hour before serving. (I left overnight).
Amanda's Analysis:
I loved this! It wasn't dry at all, but also wasn't too creamy and it had great flavor. This could easily be adapted with add-ins such as peas, ham or even tuna. On others' recommendations at allrecipes.com I used less sugar and more eggs than called for, and I think it was the perfect amount. I will definitely make this again, I give it 7 spoons!
John's Jibba-Jabba:
This was a very good macaroni salad although I think it would have better with some meat. I would personally prefer ham cubes to give the salad some additional body. Overall this is a good side dish that is perfect for a picnic on the beach. This one gets 6 sandy spoons.
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