Kitchen Sink Macaroni Salad

What You'll Need:

1 (16-ounce) package elbow macaroni, cooked according to package directions, rinsed, and cooled

1 cup diced salami

1 cup diced Cheddar cheese

1 cup frozen peas, thawed

1 (6-ounce) can pitted black olives

1 cup diced celery

1/2 cup diced red onion

1/2 cup diced dill pickles

1 cup mayonnaise

2 teaspoons dry mustard

1 teaspoon salt

1/2 teaspoon black pepper

What To Do:

1. In a large bowl, combine pasta, salami, cheese, peas, olives, celery, onion, and pickles.

2. In a small bowl, combine mayonnaise, dry mustard, salt, and pepper; mix well. Stir into pasta mixture; cover.

3. Refrigerate at least 2 hours, or until ready to serve.


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