Tuesday, August 5, 2014

Macaroni Salad

This is a summer staple! Nothing like a cold pasta salad on a hot day. This is in both the white recipe book and the VMA recipe book (from the 1995 printing). This was submitted to VMA by Mrs. Sarah Elias. 



4 cups macaroni, uncooked
2 cups celery, finely cut
1 cucumber, peeled and diced
1 1/2 cups cubed ham

Dressing:
Blend these ingredients:
1 1/2 cups salad dressing (I use mayo)
1/2 cup cream
1/2 cup Fench dressing
6 Tbsp sugar (or less)
Salt and pepper to taste

Cook macaroni until slightly underdone. Drain well. Rinse with cold water. Drain and rinse again until pasta is cooled. Drain well. 

Combine well with dressing.

One whole recipe makes about 3/4 of an ice cream pail full.

This salad keeps well for a long time.

Notes:
If it is needing to be stored for several days, I'm not sure I would include cucumber. I would wonder if it might get soggy or slimy.

Also, it's best to let it sit for a few hours so the dressing can soak into the macaroni.

I added a small amount of grated onion, maybe about 1 tsp, but I can't taste it. Easily could have used more!

It's fun to use other shapes of pasta as well, like tubetti.

Tastes great with cheese and/or finely chopped red peppers.

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