Tom kicks of the season with ribs and macaroni salad

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by Tom Sherry

KREM.com

Posted on May 24, 2012 at 6:50 PM

Updated Wednesday, Jun 18 at 1:55 PM

Macaroni Salad

1 cup macaroni salad, 3/4 cup cubed cheddar cheese, 1/2 cup thinly sliced celery stalks, 1/2 cup frozen peas, 2 tablespoons thinly sliced green onions, 1/2 cup mayonnaise, 1/4 cup dill relish, 2 tablespoons milk, 2 tablespoons mustard, 1/4 teaspoon salt, pepper to taste, 2 hard boiled eggs, coarsely chopped.

Cook pasta, drain and rinse with cold water and drain again.  In a large bowl combine pasta, cheese, celery, peas, and green onions.

For dressing, in a small bowl stir together the mayonnaise, pickle relish, milk, mustard, salt and pepper.

Pour dressing over pasta and mix together. Add chopped eggs and cover and chill 4 to 24 hours.  You can pour in additional milk if necessary to moisten.

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