Macaroni Salad with a Twist

SUBMITTED BY: Sean

"I was messin' around in my kitchen trying to put a twist on my traditional macaroni salad recipe. I tried several different dishes before I came up with this one. Now my friends and family can't get enough of it! I recommend making it a day ahead and chilling it overnight to really develop the flavors."

PREP TIME	20 Min
COOK TIME	8 Min
READY IN	4 Hrs 28 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

1 (16 ounce) package small seashell pasta
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large Vidalia or sweet onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrots
1 pound diced cooked ham

READ REVIEWS (5)

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.
Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.

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REVIEWS

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Reviewed on Jul. 5, 2007 by healthycooking

A little too sweet for a pasta salad recipe. I tried making this recipe w/ only a 1/4 cup of sugar instead of the 2/3 called for, but I think if I'd make it again, I'd only use a tablespoon of sugar.

9 users found this review helpful

Reviewed on Jul. 2, 2007 by HEIDI4

Great recipe. My parents loved this salad. It was a great little twist to a mac salad. I added some chedder and swiss cheese and mushrooms. I didnt like the mushrooms but the cheese was good. I plan on making this salad for a 4th of July party. Yes, its that good. Although I only used about 3/4 of the dressing....so you could cut back on that a little.

9 users found this review helpful

Reviewed on Aug. 28, 2007 by Jackie

I took some advice from other reviews when making this recipe. I cut down the sugar to about 4 tbsp and only used 1 tbsp of mustard. I added some colorful veggies and the salad turned out great. A nice tangy dressing, everyone enjoyed it.

2 users found this review helpful

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Recipe Submitter:

Sean

	Cooking Level: Expert Home Town: Rutherford, New Jersey, USA Living In: Lyndhurst, New Jersey, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 610

Total Fat: 33.1g
Cholesterol: 45mg
Sodium: 1438mg
Total Carbs: 61.9g
Dietary Fiber: 3g
Protein: 18.1g

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