samedi 18 octobre 2014

Macaroni salad

Macaroni salads with cheese and peas are popular all over Texas.

Serves 6 to 8 generously
  • 1 pound macaroni, preferably small elbows or shells, cooked and drained
  • 6 to 8 ounces (180 to 240 gr) mild or medium cheddar cheese, cut in small cubes
  • 1½ cups baby peas, fresh or frozen
  • 1 medium green bell Pepper, chopped
  • 1 medium onion, chopped
  • ¾ cup sweet pickle relish
  • ½ cup mayonnaise
  • ¼ cup pimientos, chopped
  • White Pepper to taste
  1. In a large bowl, mix together all the ingrédients, refrigerate the salad,covered, for at least 1 hour to develop the flavors.
  2. The salad keeps for several days.
Variation : For additional flavor in this salad, add one or two cloves of garlic, or some  chopped green olives.