Creole Macaroni Salad
From wdsdy 16 years ago
- 15 minutes to make
- Serves 6
This is based on a recipe from Mrs. S. R. Dull, and is in her cookbook, "Southern Cooking", first published in 1928. It's great to take to potlucks, or to have on hand in Spring or Summer, for a light and refreshing meal!
Ingredients
- 4 cups cooked macaroni (6 or 7 ounces or 2 cups uncooked) shopping list
- 2 cups diced tomatoes shopping list
- 1 cup grated sharp cheddar cheese, or your favorite! shopping list
- 1 cup mayonnaise shopping list
- 1/4 cup sliced pimiento stuffed olives shopping list
- 1/2 small onion, grated shopping list
- 1 - 2 cloves garlic, more or less, depending on your taste shopping list
- 1/8 teaspoon cayenne pepper, or more if you like shopping list
How to make it
- If macaroni is uncooked, prepare according to package directions, boiling until tender, but not mushy, blanch (rinse well in cold water), drain until thoroughly dry.
- Mix all together.
- Refrigerate several hours (at least 4), or overnight.
- Can be served on lettuce leaves or just as it is.
- Enjoy!
The Rating
Reviewed by 6 people-
Macaroni salad is one of those things one never tires of. I like the combination of the ingredients in this recipe, will be trying soon. Great post, I gave you a 5.
chefmeow
in Garland loved it
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I really like this alot. I rated it a 5. Kathye
kathye
in loved it
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This reminds me of my macaroni salad. Of course, I don't use any garlic, but I use macaroni, tomatoes, grated or chopped cheese, mayonnaise, and whatever else I decide to put in. People always seem surprised by tomatoes in macaroni salad, but I thi...more
grandmacooks
in Somewhere In loved it
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