Garden Macaroni Salad
An all-in-one salad that’s great for summer picnics. Created by Christine Bartholomew – Wichita, Kansas – 1995
Ingredients
Salad
- 2 cups elbow macaroni
- 1 cup frozen peas blanched
- 1 cup celery chopped
- 1 cup ham cubed
- 4-6 ounces colby cheese cubed
Dressing
- ½-¾ cup mayonnaise
- 1 tablespoon vinegar
- ¼ teaspoon dried mustard
- ⅛ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon dill
- ½ teaspoon dry celery leaves
- 1 teaspoon dried parsley
- Dash of black pepper (or ½ tsp. spearmint)
Instructions
- Cook macaroni according to package directions.
- Drain and rinse macaroni with cold water and set aside.
- Combine all ingredients for dressing in large bowl.
- Fold in macaroni and remaining ingredients.
- Garnish with additional parsley (dried or fresh) and chill in fridge.
Notes
Optional: Add finely chopped sweet onion.
Best if made a few hours to a day before serving.