Marion's macaroni salad

Yield: 24 Servings

Measure Ingredient
1 pack (22-oz) salad macaroni, cooked
6 \N Hard-boiled eggs, finely chopped
1 can (4.5 oz) chopped olives
1 \N Jar (4-oz) pimientos, finely chopped
5 \N 3-inch sweet pickles, finely chopped
3 tablespoons Fresh parsley, minced
4 tablespoons Tender celery, finely chopped
1 medium Onion, finely chopped
3 tablespoons Bell pepper, minced (opt.)
2 cups Mayonnaise
1½ teaspoon Salt
⅛ teaspoon Pepper
½ teaspoon Paprika
1 teaspoon Prepared mustard

DRESSING

Cook the macaroni last, after all the other ingredients have been minced.

Rinse, drain, and immediately combine with other ingredients. Mix thoroughly, chill. (May require more mayonaisse.) Best when made a day ahead of serving.

Recipe by: Marion Brittain Posted to MC-Recipe Digest V1 #661 by Rooby <MsRooby@...> on Jul 08, 1997

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