Macaroni Salad Recipes

Macaroni Salad


1 pound elbow macaroni, cooked & drained
3/4 cup sweet pickle relish
4 ounces chopped pimiento
2 stalks celery thinly slice
1/2 cup diced red bell pepper
1 tablespoon chopped parsley
2 teaspoons grated onions
1 1/2 teaspoons salt, or to taste
1 3/4 cups mayonnaise, divided
3/4 cup sour cream


Combine relish, pimiento, red pepper, parsley, onion, salt, 1 cup mayonnaise, the sour cream, Blend well. Then add macaroni. Toss. Refrigerated covered several hours or overnight. To serve, combine remaining 3/4 cup mayonnaise; stir into salad until moistened as desired. Place macaroni salad in a serving bowl.

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