Description
My family is from Chicago. This is one of my grandma’s best recipes that’s been handed down. Kids love it because of the cheese cubes! It’s a great potluck dish because it has a lot of color! I use salad macaroni because of its small size.
Ingredients
- 1 (8 ounce) package salad macaroni
- 1 cup small broccoli florets
- ¾ cup diced Cheddar cheese
- ½ cup chopped green bell pepper
- ½ cup dill pickle relish, with juice
- 1 large dill pickle, chopped
- ½ cup chopped celery
- ½ cup sliced black olives
- ½ cup sliced green olives (Optional)
- ¼ cup chopped green onion
- 2 tablespoons shredded carrot
- 1 tablespoon chopped pimento peppers
- 1 cup light mayonnaise
- ¼ cup prepared yellow mustard
- 1 teaspoon salt
- ½ teaspoon white sugar
- ¼ teaspoon black pepper
Instructions
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the salad macaroni
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 8 minutes. Drain well in a colander set in the sink
- and rinse with cold water until chilled. Drain again to remove excess water.
- Place macaroni
- broccoli
- Cheddar cheese
- green pepper
- pickle relish
- dill pickle
- celery
- black olives
- green olives
- green onion
- carrot
- and pimento in a salad bowl
- and toss lightly to combine. In a bowl
- whisk together the light mayonnaise
- mustard
- salt
- sugar
- and black pepper to make a smooth dressing; pour the dressing over the salad
- and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 4 hrs 40 mins
Servings: 10