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| Chicago Macaroni Salad |
"My family is from Chicago. This is one of my grandma's best recipes that's been handed down. Kids love it because of the cheese cubes! It's a great potluck dish because it has a lot of color! I use salad macaroni because of its small size."
Ingredients :
- 1 (8 ounce) package salad macaroni
- 1 cup small broccoli florets
- 3/4 cup diced Cheddar cheese
- 1/2 cup chopped green bell pepper
- 1/2 cup dill pickle relish, with juice
- 1 large dill pickle, chopped
- 1/2 cup chopped celery
- 1/2 cup sliced black olives
- 1/2 cup sliced green olives (optional)
- 1/4 cup chopped green onion
- 2 tablespoons shredded carrot
- 1 tablespoon chopped pimento peppers
- 1 cup light mayonnaise
- 1/4 cup prepared yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon white sugar
- 1/4 teaspoon black pepper
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 4H40M |
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- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water.
- Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.
Notes :
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