Macaroni Salad
By Yankee Magazine|Dec 12 2007|
An attractive summer dish to serve at a cookout or take on a picnic.
Yield
Serves 6-8
Ingredients
1-1/4 cups uncooked macaroni (“I use macaroni made from artichoke flour”)
Juice of 1 lemon
1/2 cup chopped celery
1/4 cup chopped green pepper
3 tablespoons chopped pimiento
1-1/4 cups cubed cheddar cheese
3 tablespoons snipped fresh chives
1/4 cup chopped fresh parsley
2 to 4 teaspoons dried dill, or 2 to 4 tablespoons fresh
1 cup cooked green peas
2 cups cooked salad shrimp
1/2 cup mayonnaise
Instructions
Cook macaroni according to directions on package. Drain. Add remaining ingredients and mix lightly. Chill for several hours or overnight. Serve on a bed of crisp lettuce, bordered with tomato wedges, slices of hard-cooked eggs, ripe olives, and lemon wedges.
What a delicious melding of flavors for a family favorite. I especially liked the cubes of cheddar topped with the dill.