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Macaroni Salad

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“Cooking for an army and don't know what to make? This is like eating deviled eggs and pasta in a single creamy dish. I halved the recipe when I made it (I'll post the full recipe that serves 32). I didn't even have celery or pimientos, but it still turned out terrific. I used a mixture of yellow and green bell peppers (I thawed them from the freezer) and for the peas I used a mixture of frozen corn, green beans, peas, and carrots. This one's hard to stop eating. I found the recipe came from America's Best Church Supper Recipes/Taste of Home. Thank you LaVerna Mjones from Moorhead, Minnesota for your delightful recipe! Cook time excludes chilling time, but I completely skipped that step.”
READY IN:
20mins
SERVES:
34
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook macaroni according to package directions. Rinse in cold water and drain and cool completely.
  2. Place in a large bowl and stir in remaining ingredients.
  3. Cover and refrigerate for at least 3 hours.

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