Kitchen Sink Macaroni Salad
By dkanon
Rate this recipe
4.4/5
(19 Votes)
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Ingredients
- 1 (16-ounce) package elbow macaroni, cooked according to package directions, rinsed, and cooled
- 1 cup diced salami
- 1 cup diced Cheddar cheese
- 1 cup frozen peas, thawed
- 1 (6-ounce) can pitted black olives
- 1 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup diced dill pickles
- 1 cup mayonnaise
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Details
Servings 10
Adapted from mrfood.com
Preparation
Step 1
In a large bowl, combine pasta, salami, cheese, peas, olives, celery, onion, and pickles.
In a small bowl, combine mayonnaise, dry mustard, salt, and pepper; mix well. Stir into pasta mixture; cover.
Refrigerate at least 2 hours, or until ready to serve.
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