Kitchen Sink Macaroni Salad recipe
It's a picnic any time you serve our Kitchen Sink Macaroni Salad! Chock full of so many flavors, textures, and colors, it's a chilled pasta salad that does double duty as a side dish or a main dish.
Serves: 10
Chilling Time: 2 hr
What You'll Need:
1 (16-ounce) package elbow macaroni, cooked according to package directions, rinsed, and cooled
1 cup diced salami
1 cup diced Cheddar cheese
1 cup frozen peas, thawed
1 (6-ounce) can pitted black olives
1 cup diced celery
1/2 cup diced red onion
1/2 cup diced dill pickles
1 cup mayonnaise
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
What To Do:
1. In a large bowl, combine pasta, salami, cheese, peas, olives, celery, onion, and pickles.
2. In a small bowl, combine mayonnaise, dry mustard, salt, and pepper; mix well. Stir into pasta mixture; cover.
3. Refrigerate at least 2 hours, or until ready to serve.
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