| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Macaroni; preferably elbows, short tubes or small shells |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Mayonnaise |
| 1 |
tb |
Olive oil |
| 1/8 |
ts |
Lemon juice |
| 1/8 |
ts |
Minced garlic |
| 1 |
dr |
Hot pepper sauce; (up to 3) |
| 6 |
tb |
Sweet pickle relish |
| 2 |
tb |
Sour cream or plain yogurt |
| 1 |
lg |
Sweet onion or other mild onion; diced |
| 1 1/2 |
c |
Uncooked shelled sugar snap or other peas; fresh or frozen |
| 8 |
oz |
Medium cheddar cheese; diced |
| 1 |
md |
Green bell pepper; diced |
| 1 |
md |
Yellow bell pepper; diced |
| 1/2 |
c |
Bottled roasted red bell peppers; chopped |
| 1 |
pn |
Ground white pepper |
INSTRUCTIONS
1. Cook the macaroni according to the package directions. It should remain
a little firm when done. Drain the macaroni, pour it into a large bowl and
toss with the olive oil.
2. Mix the rest of the ingredients together with the macaroni. Refrigerate
the salad, covered, for at least 1 hour for flavors to develop.
3. Serve chilled. This salad keeps well for several days.
Printed in Chicago Tribune Magazine 5/17/98
Submitted by Carriej999@AOL.com 5/98
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 16,
1998
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