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Macaroni Salad

this pasta salad will keep in the fridge for up to a week and goes great with just about anything, but especially barbecued pork, hamburgers, and grilled chicken.

Yield: 8 Servings Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Pasta

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Servings          
Original recipe makes 8 Servings
16 oz.macaroni; cooked and rinsed
2/3 cuplite mayo
1/3 cupmilk
juice; of 2 lemons
2 stalks of celery; plus the celery leaves, finely chopped
1/2 smallred onion; finely chopped
2 largecarrots; finely chopped
1/4 cupchopped fresh Italian parsley
2 t.salt
1 t.black pepper

Macaroni Salad Preparation

In a large bowl, whisk together mayo, lemon juice, 1 t. salt and milk.

Stir in chopped veggies and parsley and mix well.

Stir in cooked macaroni and toss until well coated.

Season with remaining salt and pepper and more lemon juice if needed. Refrigerate for at least 2 hours or until chilled. Serve and enjoy!

Notes

*Note* If the macaroni salad seems to dry out in the fridge, add in a splash or two of milk before serving.

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Calories Per Serving: 44
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Tags

  1. Summer
  2. Picnics
  3. No Cook
  4. Advance
  5. Potluck
  6. Side Dish

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