Macaroni Salad Recipe

Macaroni Salad Recipe
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"This hearty noodle salad is sure to please appetites of all ages...and it serves lots!" LaVerna Mjones notes from Moorhead, Minnesota.

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  • 34 Servings
  • Prep: 15 min. + chilling

Ingredients

  • 2 pounds uncooked elbow macaroni
  • 12 hard-cooked eggs, chopped
  • 2-1/2 pounds fully cooked ham, cubed
  • 1 package (16 ounces) frozen peas, thawed
  • 3 cups sliced celery
  • 1 large green pepper, chopped
  • 1/2 cup chopped onion
  • 1 jar (4 ounces) diced pimientos, drained
  • 4 cups mayonnaise

Directions

  • Cook macaroni according to package directions. Rinse in cold water; drain and cool completely.
  • Place in a large bowl; stir in remaining ingredients. Cover and refrigerate for at least 3 hours. Yield: 34 (1-cup) servings.

Nutrition Facts: 1 serving (1 cup) equals 380 calories, 26 g fat (4 g saturated fat), 102 mg cholesterol, 615 mg sodium, 23 g carbohydrate, 2 g fiber, 13 g protein.

Macaroni Salad published in Country Woman July/August 1997, p43

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Macaroni Salad Recipe

Macaroni Salad

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