Macaroni/Pasta Salad

By Kathy C.

adapted from Sue Gregg recipe

Ingredients

• Optional extras:
• 16 ounce macaroni noodles or rotini, cooked
• 1 sweet red pepper, chopped
• 1/4 cup sliced green onions (about 1 bunch)
• 2-3 carrots, chopped*
• 2 cup frozen peas*
• note: I sometimes use frozen carrot & pea mixture, about 3 cups combined
• 2 cup cheddar cheese, cubed or shredded
• 2/3 cup pickle relish (we prefer sweet, but can use dill)
• chicken, bacon, hard cooked eggs, celery
• Sauce:
• 1 cup mayonnaise
• 1 cup plain yogurt
• 1/4 cup lemon juice, or to taste

Preparation

Step 1

Cook pasta, rinse briefly to cool, chill. (I stir frozen vegetables in with warm pasta to thaw them & to chill pasta)

Combine all salad ingredients in large bowl.
Blend sauce ingredients in small bowl, then stir into salad.
Serve at once or refrigerate.