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Macaroni Salad


Ingedients:

  • 2 Cups of elbow macaroni cooked until tender

  • 2 Chopped boiled eggs

  • 1/4 Cup diced bell pepper

  • 1/4 Cup diced red pepper

  • 1/2 Cup finely chopped celery

  • 1/3 Cup sweet pickle relish

  • 3/4 Cup mayonnaise (can be ajusted to taste)

  • Salt & Pepper





Directions:

  1. Cook, drain and cool the macaroni. To keep the macaroni from sticking stir 2 teaspoons of olive oil into the hot pasta before cooling.

  2. Into the cooled macaroni add in all the ingredients and stir.

  3. Salt and pepper to taste.

  4. Refrigerate.


This salad is best when made the day before it is to be served.









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