Chilled Avocado and Macaroni Salad

By barbsjustagirl

Barb - make this great looking salad! From Sandra Lee semi-homemade

Ingredients

• 1 quart Kitchen Basics Chicken cooking stock
• 2 quarts water
• 1 pound elbow macaroni
• 1 (15 ounce) can whole kernel corn, drained
• 1 (7 ounce) jar diced pimiento, drained
• 1/3 cup sliced green onion
• 2/3 cup white vinegar
• 1/3 cup vegetable oil
• 1 tablespoon granulated sugar
• 1 tsp. salt
• 1/2 tsp. ground pepper
• 1 large avocado, peeled, pitted and chopped

Preparation

Step 1

In a large stockpot bring stock and 2 quarts water to a boil over medium-high heat. Stir in macaroni and cook for 7-9 minutes or just until tender. Drain, rinse under cold running water to stop the cooking process. Drain well.

In a large bowl combine cooked pasta, corn, pimiento and green onion.

In a small bowl whisk together vinegar, oil, sugar, salt and pepper. Pour over macaroni mixture. Add avocado, gently toss. Cover and chill for at least 1 hour or up to 3 hours.