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Elbow Macaroni Salad

Total Time

Prep: 20 min. + chilling

Makes

6-8 servings

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.

Ingredients

  • 1 package (7 ounces) elbow macaroni
  • 3 hard-boiled large 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.

Nutrition Facts

3/4 cup: 414 calories, 30g fat (9g saturated fat), 118mg cholesterol, 634mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 14g protein.

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