Elbow Macaroni Salad

Name: Elbow Macaroni Salad
Ingredients: ½ cup green onions, chopped fine; 1 cup dill pickles, chopped fine; 1 cup onions, chopped fine; 1 lb. elbow macaroni; 2 TBS. lemon juice; 2 TBS. olive oil; 4 TBS. yellow mustard; Cayenne pepper or Louisiana hot sauce, to taste; Cayenne pepper or Louisiana hot sauce, to taste; Salt, to taste; 1 cup cheddar cheese, grated; 2 cups hard-boiled eggs, chopped fine; 1 cup salad dressing or mayonnaise; 1 cup salad dressing or mayonnaise; 1 cup fresh parsley (stems and leaves), chopped fine; 1 cup olives, including pimentos, chopped fine; 1 cup olives, including pimentos, chopped fine; 1 cup bell pepper, chopped fine; 1 cup sweet pickles, chopped fine; 1-½ cups celery, chopped fine; 1 cup fresh parsley (stems and leaves), chopped fine; 1 cup fresh parsley (stems and leaves), chopped fine

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

1 lb. elbow macaroni
1 cup onions, chopped fine
1 cup<

Pasta
Vegetarian

Method

Cook macaroni until done. Cool. Combine in a bowl with all dry ingredients. Mix salad dressing or mayonnaise with mustard, Louisiana hot sauce, olive oil, and lemon juice. Blend this in the dry ingredients. If it is still too dry, add additional mayonnaise or salad dressing. Refrigerate for 1 day before serving.