Macaroni Salad

From Yankee Magazine's Great New England Recipes

Pasta Recipes | Salads Recipes

Yield: Serves 6-8

An attractive summer dish to serve at a cookout or take on a picnic.

• 1-1/4 cups uncooked macaroni ("I use macaroni made from artichoke flour")
• Juice of 1 lemon
• 1/2 cup chopped celery
• 1/4 cup chopped green pepper
• 3 tablespoons chopped pimiento
• 1-1/4 cups cubed cheddar cheese
• 3 tablespoons snipped fresh chives
• 1/4 cup chopped fresh parsley
• 2 to 4 teaspoons dried dill, or 2 to 4 tablespoons fresh
• 1 cup cooked green peas
• 2 cups cooked salad shrimp
• 1/2 cup mayonnaise

Cook macaroni according to directions on package. Drain. Add remaining ingredients and mix lightly. Chill for several hours or overnight. Serve on a bed of crisp lettuce, bordered with tomato wedges, slices of hard-cooked eggs, ripe olives, and lemon wedges.

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