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Elbow Macaroni Salad Recipe

I'm a firm believer that folks can't have too many cookbooks...although my husband may disagree! Of course, he never complains when one of my books yields a tasty dish like this.

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Elbow Macaroni Salad Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

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Ingredients

1 package (7 ounces) elbow macaroni
3 hard-cooked eggs, chopped
1-1/2 cups cubed cheddar cheese
1-1/2 cups chopped celery
1 medium green pepper, chopped
1 jar (2 ounces) sliced pimientos, drained
3/4 cup mayonnaise
4 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled

Directions

Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add the next five ingredients. Combine mayonnaise, lemon juice, salt and pepper in a small bowl. Pour over salad and toss. Cover and chill for at least 1 hour. Just before serving, add bacon and toss. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 414 calories, 30 g fat (9 g saturated fat), 118 mg cholesterol, 634 mg sodium, 21 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Elbow Macaroni Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p52

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Elbow Macaroni Salad

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(1-1) of 1 reviews

Reviewed on Mar. 11, 2009 by sherri1219

Kroger stores at times, has what they call chedder and sour cream macaroni salad which i love and is this recipe without the bacon. I'll make this one! Thanks. Sherri1219