Go Back
Print

Macaroni Salad

This is a treasured recipe from my Grandmother Belsia Story, lovingly called "MawMaw" by her grandchildren.  "MawMaw" served this salad at most of our family Sunday lunches during the Spring and Summer seasons when I was a young girl. I am sharing it with you today as we remember her on what would have been her 95th birthday.

Ingredients

  • 2 cups cooked elbow macaroni
  • 1 bell pepper, diced
  • 1 large cucumber, diced
  • 1/2 cup sweet pickles, diced
  • 1/2 cup olives, diced
  • 1/4 cup sweet onion, finely diced
  • 1/4 cup Duke's mayonnaise, more as needed
  • 2-3 T. salad oil, such as Wesson Oil

Instructions

  1. In a large bowl, gently stir together macaroni and peppers, cucumber, pickles, olives and onions.  

  2. Add in the salad oil and mayonnaise, using just enough mayonnaise to help "bind" the salad...too much mayonnaise will result in a soggy salad.

  3. Refrigerate at least 2-3 hours, or overnight, before serving.

Recipe Notes

This is a nice side dish to serve with your Easter Ham Dinner. Also, a nice light salad to serve on a bed of lettuce leaves for a quick lunch. Enjoy!