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Elbow Macaroni Salad

 Elbow Macaroni Salad
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.
6-8 ServingsPrep: 20 min. + chilling


  • 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


  • 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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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