Boarding House Macaroni Salad

Name: Boarding House Macaroni Salad
Cuisine: American
Ingredients: 1 pound macaroni, preferably small elbows or shells, cooked al dente and drained; 1 pound macaroni, preferably small elbows or shells, cooked al dente and drained; 6 to 8 ounces mild or medium cheddar cheese, cut in small cubes; 1½ cups baby peas, fresh or frozen; 1 medium green bell pepper, seeded and chopped; 1 medium onion, chopped; ⅔ cup sweet pickle relish; ¼ cup mayonnaise; ¼ cup plain yogurt; ¼ cup chopped pimientos; Ground white pepper to taste

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This is the only kind of pasta salad you should have the nerve to serve with real barbecue.

Ingredients

1 pound macaroni, preferably small elbows or shells, cooked al dente and drained
6 to 8 ounces mild or medium cheddar cheese, cut in small cubes

Americas
United States
Vegetarian

Method

In a large bowl, mix all the ingredients. Refrigerate, covered, for at least 1 hour to develop the flavors. The salad keeps well for several days.