Wednesday, March 20, 2013

Macaroni Salad

By Alesya Flynn

1 lb box of Ditalini or elbow macaroni, cooked, rinsed, and drained
6 hard-cooked eggs, chopped
1/2 cup mayonnaise
2 1/2 tablespoons yellow mustard
1 tablespoon minced parsley
1/2 teaspoon salt
fresh ground black pepper

You can also add: celery, bell pepper, onion, carrot, tomatoes, any meat.

In a large bowl, combine all ingredients and stir well. Add more mayonnaise if necessary. Tast and adjust seasonings. Cover and chill for several hours before serving.

Serves 8

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