Are you having a picnic or barbecue this Fourth of July? If so, you’ll want to break out more than the grill to fill your hungry guest’s stomachs. Macaroni salad is a delicious and inexpensive way to fill a lot of people with not a lot of cash. Best of all, you can make this a day or two ahead. It gets even better with time (in the refrigerator of course), and you’ll have more time with your guests once the big get together begins.
If you have little ones, this is a great recipe for them to help you with. They can dump in the ingredients and help you mix.
For this recipe you’ll need:
3 cups small elbow macaroni
4 eggs, hard boiled (you’ll only need the whites)
7 mini (or 3 regular sized) sweet pickles
1 medium-sized jar of pimentos
1 small can chopped black olives
3 TB white vinegar
1 2/3 cup Miracle Whip (Can substitute mayo sweetened with pickle juice or sugar as a substitute)
Just shy of ¼ cup yellow mustard (or to taste)
1 TB Sugar (optional)
Salt and pepper to taste
To Make This Recipe:
Cook the macaroni according to package directions. In the meantime, boil the eggs (you’ll only need the whites—chop them and discard the yolks), dice the sweet pickles, and drain the pimentos.
When the pasta is cooked, pour it into a large bowl and add all toppings, as well as any additional salt and pepper you may like. Mix well and refrigerate. This salad is even better the next day!
*Celery is a lovely addition to this salad.
*You may substitute roasted red peppers, diced, for the pimentos.