Macaroni Salad

A classic summer staple for picnics, potlucks, BBQ’s, and parties! This is a great idea when you don’t know what to make!

Classic Macaroni Salad

I spend a lot of time outside in my yard. Sometimes I am working and sometimes I am relaxing, either way I am out there a lot.

Several times this summer the same elderly man with his little dog has driven by really slow. Sometimes he stares and sometimes he waves excitedly. I’m not sure which one of us is losing it, but I am pretty sure I have no idea who he is and he’s convinced he knows me! I wish he’d stop one of these days so I could get to the bottom of it!

I’m sure from a distance I look familiar to him, but I really have no idea who he is and why he finds my activity so entertaining! Familiar is comforting, so we’ll just find that familiarity in this Macaroni Salad for now! It goes really great with Veggie Pizza , Black Bean Burgers , Vegetarian BLT’s , and Vegetarian Sloppy Joe’s!

• Veggie Pizza
• Black Bean Burgers
• Vegetarian BLT’s
• Vegetarian Sloppy Joe’s!

What You’ll Need

1 lb Macaroni, Cooked

2 Celery Stalks, Sliced

1 cup Frozen Peas, Thawed

8 Hard Boiled Eggs, Chopped

1 quart Mayonnaise

3/4 cup Milk

2 tsp Onion Powder

1/4 tsp Garlic Powder

2 tsp Salt

How to Make Macaroni Salad

Cook 1 lb macaroni noodles according the package directions.

Drain and let cool.

Then add 2 stalks sliced celery, 1 cup thawed frozen peas, and 8 chopped hard boiled eggs.

In a separate small bowl make dressing by mixing 1 quart mayonnaise, 3/4 cup milk, 2 tsp onion powder, 1/4 tsp garlic powder, and 2 tsp salt.

Once mixed pour over noodle mixture and stir until well mixed.

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Mayonnaise – You could swap with Miracle Whip if preferred.

Onion Powder – You can use 1/2 chopped onion in place of the onion powder.

Peas – Don’t use canned peas, they are too soft for this recipe.

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