recipes

Friday, February 10, 2017

Macaroni Salad

  • 1½ cups Macaroni, Salad Macaroni or Other Small Pasta
  • ⅓ cup Celery, chopped
  • ⅓ cup Onion, chopped or  1-2 teaspoon of onion powder
  • ⅓ cup Dill Pickle, chopped
  • ¾ cup Mayonnaise or Vegan Mayonnaise
  • 1 tablespoon Vinegar or Dill Pickle Juice
  • 2 tablespoons Mustard, we use yellow
  • ¼ teaspoon Salt or to Taste
  • ¼ teaspoon Pepper
  • ¼ teaspoon Dried Chives
  • ¼ teaspoon Dried Dill Weed
  • ¼ teaspoon Dried Parsley




  1. Cook pasta according to directions, drain and set aside.
  2. Chop the celery, onion and pickles. Mix with the cooked pasta.
  3. In a medium bowl, mix together the mayonnaise, mustard, vinegar or dill pickle juice, salt, pepper, chives, parsley, and dill weed.
  4. Mix the dressing with the pasta and vegetables until well combined.
  5. Refrigerate until ready to serve

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