Macaroni salad

I made this macaroni salad over fourth of July weekend a couple weeks ago, when I was going with the husband to visit a girlfriend from college in Jersey City.

My friend has a *severe* onion allergy, so I had to make several substitutions for this recipe from the original – not only because of the allergy, but also because of what I had on hand.  I was a bit nervous, because this recipe comes from my Better Homes and Gardens Cookbook, which is typically foolproof, but you know what?

The changes I made really came out perfectly, and it’s how I’m making this one going forward.

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Ingredients:

  • 1 cup elbow macaroni
  • 3/4 cup cubed white Cheddar cheese
  • 1/2 cup frozen peas
  • 1/2 cup grated carrots
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped dill pickles*
  • 2 tbsp milk
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • dash black pepper
  • 2 hard-cooked eggs, coarsely chopped**

*I think the pickles are what makes this recipe special. I often mix mayonnaise and mustard together, but adding chopped pickles to the dressing really gives it some oomph.

**How to hard boil eggs: Place eggs in a sauce pan and cover with water an inch above the eggs. Turn heat on high. When at a rolling boil, remove from the heat and cover; let sit for 15 minutes. Then, immediately transfer to a large bowl with half cold water and half ice cubes. Let eggs sit in ice water bath for at least 10 minutes.

I’ve also made this using celery seeds, but I will include a list of possible additions to the recipe in the card at the bottom of the post.

Cook pasta according to package directions. Rinse with cold water and drain again.

In a large bowl, combine cooked pasta, cheese, celery seeds, peas, and carrots.

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In a small bowl, combine mayonnaise, pickles, milk, mustard, salt, and black pepper.

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Pour dressing over pasta mixture. Add the chopped eggs. Toss lightly to coat, and chill for at least 4 hours before serving.

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Makes 6 side dish servings.

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