Southern Macaroni Salad
Ingredients
1 cup elbow macaroni | ||
3/4 cup cheddar cheese cut into cubes | ||
1/2 cup celery chopped | ||
1/2 cup peas (frozen, in the spring use fresh if available) | ||
1/2 cup thinly sliced radishes | ||
2 spring onions white and green parts, sliced | ||
1/2 cup mayonnaise | ||
1/4 cup sweet pickle relish | ||
2 tbs milk | ||
1/2 tsp kosher salt | ||
Fresh cracked black pepper to taste | ||
2 hard boiled eggs coarsely chopped |
This is a very satisfying salad that is great anytime of year. It is highly adaptable, so feel free to put your own twist on it.
Directions:
- Cook pasta according to package directions. Drain and rinse in cold water.
- In a large mixing bowl combine cooked pasta, cheese, celery, peas, radishes and green onion.
- In a small bowl mix the mayonnaise, pickle relish, milk an salt and pepper.
- Pour dressing over pasta mixture and add eggs.
- Toss gently to coat.
- Refrigerate for at least 4 hours.
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