• Servings 2-4
  • Prep 20 min
  • Cook 15 min
  • Cuisine
  • Skill Level

Southern Macaroni Salad


  • 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.


  • 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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