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 or cooked ham (your preference)
1/2 cup mayonnaise


Cook macaroni according to directions on package. Drain and rinse with cold water until cool. 

Add remaining ingredients and mix lightly until blended.

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

Leave a Comment

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!