Macaroni Salad is one of my favorites to serve in the summertime. It is easy to make. You can vary the ingredients for your own palate. The original recipe comes from my Aunt Alice, my mother's sister. I fondly remember her bringing this salad to family gatherings.
Ingredients:
1/2 lb. of elbow macaroni (cooked in chicken broth), drained
1/2 cup (or more) of mayo
1/2 lb. of cherry tomatoes
2 cans of little shrimp (rinsed in cold water and strained)
1 sweet pepper (save top for decoration)
1/2 of a red onion, diced
1/2 cup of chopped carrots
2 large cloves of garlic, smashed
In a large mixing bowl, pour in strained macaroni. Add all ingredients. You may need more mayo ... it's all about flavor. Salt and pepper to taste. Cover and refrigerate. This is best when made the day before.
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