Garden Macaroni Salad
An all-in-one salad that's great for summer picnics. Created by Christine Bartholomew - Wichita, Kansas - 1995
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)
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.
Optional: Add finely chopped sweet onion.
Best if made a few hours to a day before serving.