Over The Top Macaroni Salad
From valinkenmore 14 years ago
- 30 minutes to make
- Serves 8
This is my invention for a great macaroni salad. Hope you enjoy!
Ingredients
- 5 ounces small Sea shell macaroni shopping list
- 1 almost ripe avocado, cut in ½” dice shopping list
- 4 slices bacon, fried crispy shopping list
- 2 ounces cheddar cheese, cut in ¼” chunks shopping list
- 2 hard boiled eggs, cut in ¼” chunks shopping list
- 2 roma tomatoes, seeded and cut in small chunks shopping list
- 2 Tbsp. sweet yellow onion, chopped fine shopping list
- 2 Tbsp. chopped Italian parsley shopping list
- ½ cup mayonnaise shopping list
- ¼ cup sour cream shopping list
- ¼ teas. celery salt shopping list
- pepper to taste shopping list
How to make it
- Boil macaroni according to directions on package. Drain and rinse in cold water. Set aside.
- Combine bacon, cheese, eggs, tomatoes, onion and parsley. Add macaroni and stir to combine.
- Mix together mayonnaise and sour cream with celery salt and pepper. Add to salad and stir.
- Lastly add avocado and stir gently to combine. Refrigerate until ready to serve. Having avocado in this salad, it should be consumed the same day or the avocado discolors.
- Also, using an avocado that is almost ripe works best. If they are too ripe, it just goes to mush when you mix it in the salad.
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