This is a guest post from Melynda at Mom's Sunday Cafe. I will resume regular posting soon.
When our summer comes, I will once again make this salad. Right now the rains have just stopped, for a day or two.
But back to summer, or at least weather that is warm enough to BBQ or enjoy your meal outside. This is just old-fashioned macaroni salad. You can use salad macaroni (short tubes of macaroni, just like commercial prepared salads in the grocery case), but I like the small shell macaroni. The little hollows will catch small bits, and they are fun to eat! Make the salad in the morning, keep it in the fridge and it will be ready when you need it to be. No last minute fussing.
Family Favorite Macaroni Salad
3/4 c small shell macaroni
2/3 c frozen peas
2 stalks celery (I prefer the inner stalks for this salad, they are tender and sweet)
4 eggs, hard cooked, peeled and diced
4 green onions, sliced thinly
1/3 c diced "bread and butter" style pickles
1 tomato, diced (baseball size is nice amount)
1/4 c sliced black olives
3/4 c mayonnaise (use light or full fat)
3 T pickle liquid
1/4 tsp garlic salt
pepper to taste (1/8 tsp is good)
2 T Dijon style mustard
2 T milk
Cook macaroni as package directs, at the last minute before draining, add the peas to thaw, drain well. Transfer to a large bowl, add the remaining salad ingredients.
In small bowl, combine dressing ingredients, mixing until dressing is smooth and creamy. Pour over macaroni and fold dressing into the macaroni salad gently. Transfer to a clean serving bowl, cover and place in fridge until serving time. Serves 8.