This is a classic during the summer months, especially great with barbeques. I've been using a couple recipes combined for years out of Better Homes, so here's the rough version - very adaptable. Use what you have on hand; the ingredients below are more like suggestions, but not everything needs to be in the salad. Make as much or as little as you like - but in our family we love to eat the leftovers for a couple days if possible!
Macaroni Salad modified from Better Homes & Gardens
~3 c pasta (elbow mac is classic, but can use rotini, wagon wheel, etc)
cubed cheddar cheese
sliced celery
frozen peas
radishes, thinly sliced
green, red or regular onion, chopped
cucumber, chopped
green pepper, or other
olives, sliced
cherry or regular tomatoes, chopped
hard-boiled eggs, chopped
"Dressing": (use more depending on size of salad)
1/2 c mayo
1/4 c chopped dill pickles or relish
2 T milk
2 T mustard
1/4 t salt (don't put in too much)
Dash black pepper
Cook pasta according to package directions. Drain and rinse with cold water. Combine ingredients and mix. Stir together dressing ingredients, pour over pasta mixture and toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving, if necessary, stir in additional milk to moisten.
