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Macaroni Salad

by

Yield: Serves 6-8

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

Ingredients:

  • 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

Instructions:

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.
Updated Wednesday, December 12th, 2007
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One Response to Macaroni Salad

  1. Anonymous January 26, 2013 at 8:33 am #

    What a delicious melding of flavors for a family favorite. I especially liked the cubes of cheddar topped with the dill.

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