Macaroni Salad


1-1/4 cups uncooked macaroni ("I use macaroni made from artichoke flour")
Juice of 1 lemon
1/2 cup chopped celery
1/4 cup chopped green pepper
3 tablespoons chopped pimiento
1-1/4 cups cubed cheddar cheese
3 tablespoons snipped fresh chives
1/4 cup chopped fresh parsley
2 to 4 teaspoons dried dill, or 2 to 4 tablespoons fresh
1 cup cooked green peas
2 cups cooked salad shrimp
1/2 cup mayonnaise


Cook macaroni according to directions on package. Drain. Add remaining ingredients and mix lightly. Chill for several hours or overnight. Serve on a bed of crisp lettuce, bordered with tomato wedges, slices of hard-cooked eggs, ripe olives, and lemon wedges.


Serves 6-8


Reader Comments

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I couldn't get any macaroni

I couldn't get any macaroni made from artichoke flour out here in the boonies, but I bet that would be so delicious! I left out the pimiento, only used 2 tsps. dried dill, and used medium shrimp with the tails left on. I also cut up fresh tomatoes and one hard-cooked egg per serving and mixed them right in when I made up each plate (and when I packed my husband's lunch for work), rather than keeping them on the side. Yummy!