Macaroni Salad

This recipe is a tasty one, and it feeds a lot of people! It's perfect for all the summer bbq's and get-togethers!

Macaroni Salad

2 stalks of celery, chopped
1/2 green bell pepper, seeds and veins removed, chopped fine
1 bunch of green onions, chopped
1/4 to 1/2 bunch of italian parsley, chopped fine
4 cups of red grapes, cut in half length wise
1 cup of frozen petite sweet green peas
1/2 lb. medium or sharp cheddar cheese, cubed to bite size
3 cups uncooked macaroni noodles - cook in lightly salted water, drain, and rinse in cold water.


DRESSING
3/4 of a regular size jar of mayonnaise. Light will work, but don't use fat free
1/4 cup milk
1 tsp. salt
1 tsp. ground black pepper

Chop and combine celery, bell pepper, green onions, grapes, and parsley. Add frozen peas. Mix and let sit to blend flavors while you cook the noodles.

Rinse noodles under cold water until noodles are cold to the touch. Drain well. Add noodles into vegetable mixture. Add dressing, and mix well. Refrigerate for 6-8 hours or over night. Before serving, add in cubed cheddar cheese. Mix, serve, and enjoy!

Add-in ideas

* 1/4 cup of slivered almonds
* 1-2 lbs. of grilled and seasoned chicken breasts, chopped
* 1/2 carrot grated fine
* 1/2 cucumber, chopped