Recipe of the Week – Macaroni Salad

Submitted by Abbie Taylor


1 package large elbow macaroni
4-6 tablespoons mayonnaise
1-2 handfuls chopped onions
1-2 handfuls large pitted black olives
.5-1 tomato (chunked)
5 dill pickle spears (chunked)
2 tablespoons pickle juice


Heat water in large pan. When boiling, add macaroni and, if desired, a little salt for flavor and to keep it from sticking. Let simmer for ten minutes, stirring frequently. Drain macaroni in colander and run cold water over it. Pour into large container. Add other ingredients, stirring after each ingredient is added. Let sit in refrigerator for at least a few hours before serving. Enjoy!

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