Macaroni Salad
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Prep Time:
Cooking Time: Servings: 6 |
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Macaroni Salad. A classic picnic sidedish that can be served any day of the week for lunch or dinner. Great flavors and great textures. The celery gives it that bit of needed crunch.
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Be The First To Review This RecipeIngredients
| salt | 2 Tbsps | |
| water | 5 cups | enough to cover macaroni |
| macaroni | 2 1/3 cups | |
| mayonnaise | 2/3 cup | |
| Dijon mustard | 1/4 cup | |
| sugar | 1 1/2 Tbsps | |
| lemon juice | 2 Tbsps | |
| celery stalk | 4 | thinly chopped |
| green onion | 2 | thinly chopped |
| bread-and-butter pickles | 1 1/3 cups | drained and thinly chopped |
| pimiento | 1/2 lb | drained & diced |
Directions
- In a stockpot add the salt and water and bring to a boil over high heat.
- Add the macaroni and cook until al dente.
- In a bowl whisk together the mayonnaise, Dijon mustard, sugar, and lemon juice.
- Drain the macaroni and rinse under cold water.
- In a large bowl combine the macaroni, celery, green onion, bread-and-butter pickles, and pimientos.
- Stir in the mayonnaise mixture and mix well.
- Allow to chill for one hour in the refrigerator before serving.
