Print Options

 
 
 
 Print

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.
TOTAL TIME: Prep: 20 min. + chilling YIELD:6-8 servings

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

  • 1. 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.

Wine Pairings

Light-Bodied White Wine

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