Macaroni Salad
Country Woman
"This hearty noodle salad is sure to please appetites of all ages...and it serves lots!" LaVerna Mjones notes from Moorhead, Minnesota.
SERVINGS: 34
CATEGORY: Salads
METHOD:
TIME: Prep: 15 min. + chilling
Ingredients:
2 pounds uncooked elbow macaroni
12 hard-cooked eggs, chopped
2-1/2 pounds fully cooked ham, cubed
1 package (16 ounces) frozen peas, thawed
3 cups sliced celery
1 large green pepper, chopped
1/2 cup chopped onion
1 jar (4 ounces) diced pimientos, drained
4 cups mayonnaise
Directions:
Cook macaroni according to package directions. Rinse in cold water; drain and cool completely.
Place in a large bowl; stir in remaining ingredients. Cover and refrigerate for at least 3 hours. Yield: 34 (1-cup) servings.
Nutrition Facts
One serving:(1 cup)
Calories: 380 Fat:26 g Saturated Fat:4 g Cholesterol:
Beth Layman :)
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