Judy’s Macaroni Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings.
After finding this vintage macaroni salad recipe years ago, I tweaked the flavor and bumped up the pickles. Tuck this dill pickle pasta salad inside your picnic basket. —Elizabeth Kirchgatter, Maysville, Kentucky
Ingredients
-
2-1/2 cups uncooked elbow macaroni
-
1-1/2 cups mayonnaise
-
1/4 cup sweet pickle juice
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
1 cup shredded cheddar cheese
-
6 hard-boiled large eggs, chopped
-
6 sweet pickles, chopped
Directions
-
1.
Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well.
-
2.
In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.
Nutrition Facts
3/4 cup: 347 calories, 28g fat (6g saturated fat), 113mg cholesterol, 413mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 8g protein.
© 2024 RDA Enthusiast Brands, LLC