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Basic Macaroni Salad Recipe-1675

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Yield: 6 servings


  • ½ pound elbow macaroni, cooked and drained by package directions and chilled
  • 1 cup diced celery
  • ½ cup minced scallions or 1 small yellow onion, peeled and minced
  • 1/3 cup minced sweet green and/or red pepper
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar or lemon juice
  • 2 teaspoons prepared mild yellow mustard
  • 1½ teaspoons salt (about)
  • 1/8 teaspoon pepper


Mix all ingredients, cover, and chill several hours; taste for salt and adjust. Serve garnished with tomato wedges and quartered hard-cooked egg.


Cheese-Macaroni Salad: Prepare as directed but add 1 cup diced sharp Cheddar, Swiss, or Gruyere cheese and use ½ cup each mayonnaise and Roquefort or blue cheese dressing.

Per serving: 725 C, 55 mg en. 1,250 mg S*

Macaroni and Meat, Chicken or Shellfish Salad: Prepare as directed but add 3 cups cubed cooked ham, tongue, chicken, turkey, or shellfish and an extra 1/3 cup mayonnaise or ¼ cup French dressing. Serve as an entree.

Per serving (with ham): 630 C, 70 mg en. 1,955 mg S*

Per serving(with chicken): 635 C, 90 mg CH, 935 mg S*

Per serving (with shellfish): 570 C, 90 mg CH, 1,025 mg S

“Deli” Salad: Mix 2 cups Basic Macaroni Salad with 2-2½ cups mixed cubed salami, bologna, corned beef, ham, tongue, luncheon meat, or chicken roll–whatever combination pleases you; chill well and serve as an entree.

Per serving (with bologna): 425 C, 40 mg CR, 1,020 mg S*

Per serving (with chicken roll): 350 C, 40 mg CR, 815 mg S*

© 1975, 1985 Doubleday/Bantam Doubleday Dell Publishing, Inc.

Nutritional Information

Per serving (with scallions, without garnish): 415 C, 20 mg cu. 805 mg S*


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