The Melting Pot 2.0/The Melting Pot 2.0.iso/food/salads/macaroni

Text File | 1995-09-27 | 1.8 KB | 44 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Lisa Keele)
Subject: Cold Macaroni Salad
Message-ID: <315t5r$[e-mail]>
Organization: University Of Utah Computer Center
Date: Thu, 28 Jul 1994 01:59:28 GMT


My mother-in-law fixed this dish for us while she was babysitting.  It is
such a fabulous dinner for those hot, hot days that I thought I would
share it.

2 12oz packages macaroni (I prefer to use two different shapes -- elbow
and shell go together particularly well)
6 hard boiled eggs
1 cup thinly sliced celery
2 bell peppers (1 red and 1 green works well) chopped into medium-sized peices
2 tomatoes, chopped into medium-sized chunks
1 can of drained tuna fish, or 1/2 pound bay shrimp (the little,
pre-cooked type)
1 1/2 cups mayonnaise or miracle whip
salt and pepper to taste

Boil the macaroni until tender; then place the pan in the sink and run
cold water over the macaroni until it is completely cooled down.  Boil the
eggs ahead of time, and let them cool in the refridgerator, or run cold
water over them until they are completely cool.  Chop up eggs into
bite-sized peices.  Put vegetables, eggs, tuna or shrimp, and mayonnaise
in to a very large bowl.  Stir until slightly mixed.  Add macaroni and
stir until completely mixed.  I usually let everyone add their own salt
and pepper, since preferences are so different around here, but that can
be added in advance as well.  Serves a family of 4 easily, with leftovers.
Keeps very well in the refridgerator for up to a week (I've never had it
last longer, so I don't really know its fridge-life).  Fresh or frozen
peas may be substituted for the peppers;  green onions can be substituted
for the celery (you can probably throw any vegetable you want in there --
these are the only substitutions I have tried so far).

Enjoy!