...and...here is one more I tried out this summer....I have about 5,436 versions of macaroni salad. This is another one I'll be keeping!
Macaroni Salad RecipeIngredients:
Salad: 16 oz elbow macaroni, 3/4 c. extra sharp cheddar cheese (cubed), 1 c. bread and butter pickles (chopped), 12 oz frozen peas (thawed), red bell peppers (chopped), 6 green onions (chopped), 2 stalks celery (chopped), 1 large carrot (chopped), 1 lb of bacon (fried and crumbled), 5 eggs (boiled and chopped).
Dressing: 1 pkg dry ranch dressing mix, 1 c. mayo, 1/3 c. sugar, 1/2 c. Parmesan cheese (grated), 1/4 c. sweet pickle juice, 2 T. mustard, 2 t. Tony Chachere's creole seasoning, 1/2 t. black pepper
Instructions: Cook pasta, drain and mix all vegetables. Toss with dressing. Chill for several hours before serving.