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Our “go to” macaroni salad for cookout season.
Difficulty: Easy
Servings: Varies easily to number of people
Prep Time: 1/2 hr plus time to chillIngredients
Amount of macaroni and veggies depend on the number of people you are feeding and your liking:
elbow macaroni
carrot
green pepper
tomato
red onion
hard boiled egg
cheese (I like Monterey Jack, Colby, or Cheddar but have also used American in a pinch)
sandwich ham (plain not flavored like maple or pineapple)
frozen baby peas
mayonaise
Salad Supreme
parsley
Directions
Cook macaroni per box directions. When done add the frozen peas in with the macaroni and rinse both with cold water to chill and drain completely.
Boil eggs if using. Cool/chill, peel and chop or quarter.
While macaroni and eggs are cooking, chop veggies and cheese and slice ham into thin ribbons about an inch and a half long and 1/4 inch wide and place everything in a large bowl. Toss to mix. When macaroni, peas and eggs are cool, add them to the bowl and add enough mayo to your liking and mix to combine. Sprinkle Salad Supreme and parsley over the top; cover and chill.
Categories: Budget, Crowd-Size, Grill-Outdoor Cooking, Pasta, Pasta Salads, Potluck, Salads, Salads, Side Dishes
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