Straight from the Kitchen: Homemade Macaroni Salad

Ingredients:

  • 2 boxes elbow macaroni, cooked and drained
  • 1 small bag of meripox mix (diced celery, white onion, carrot)
  • 1/2 medium green pepper, diced
  • 1 medium plum tomato, diced
  • 3 pickle quarters, diced
  • 1/4 c pickle juice
  • 1 1/2 c Miracle Whip
  • 2 tbsp mustard (any kind will do)
  • 8 shakes red wine vinegar
  • salt, to taste
  • pepper, to taste
  • celery salt, to taste
  • Tony Chachere’s Magic ¬†Seasoning, to taste
  • 3 tsp sugar
  • 1/4 milk
  • 1/2 c Hidden Valley Ranch dressing

Directions:

1. Cook noodles according to package directions. Drain. Run cold water over noodles until they are cooled throughout.

2. Meanwhile, add diced veggies, mustard, vinegar, mayo, ranch, sugar, and seasonings in bowl. Add cooled noodles and mix until well blended. Add milk, mix until creamy.

3. Refrigerate for 2 hours before serving. Serve chilled.

 

Advertisements

Shoot the Poop with the Drama Mama!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s