16 ounces (approx. 2 cups) uncooked Salad Macaroni, cooked as directed on pkg.
1/2 cup Sweet Pickle Relish
2 tablespoons Red Onion, chopped fine
1 cup Cheddar Cheese, cut into 1/4” cubes
1 cup Mayonnaise
1/2 teaspoon Salt
1/4 teaspoon Ground Pepper
1 teaspoon Granulated Sugar
2 teaspoons fresh Chives, chopped
1 teaspoon fresh Tarragon, chopped
1 teaspoon fresh Thyme, chopped
1 teaspoon fresh Parsley, chopped (I prefer the broad leaf kind)
In a large mixing bowl, combine the cooked Salad Macaroni with all of the other ingredients. Mix well. Adjust seasonings to suit your taste. Cover and refrigerate for at least 1 hour. Remember that the salad will absorb most of the liquid as it cools. Stir before serving.
Makes 8 large servings
|Macaroni Salad with salad shrimp added|