Macaroni Salad
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 3:14am

Ingredients




8 ounces dried elbow or corkscrew macaroni
3/4 cup mayonnaise or salad dressing
2 tablespoons buttermilk or milk
1 tablespoon snipped fresh dill or 1 tsp dried dill
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup thinly sliced celery
1 cup chopped, seeded cucumber
3/4 cup chopped green, yellow, red or orange 
1/2 cup chopped onion
buttermilk or milk

Preparation

1 Cook macaroni according to package directions; drain. Rinse with cold water to cool. Drain well and set aside. 2 In a large bowl combine mayonnaise, the 2 tbs buttermilk, dill, garlic powder, salt and black pepper. Stir until combined. Stir in cooked macaroni, celery, cucumber, sweet pepper and onion. 3 Cover and chill at least 2 hours or up to 24 hours. Just before serving, stir in additional buttermilk or milk if salad looks dry.

About


From the Better Homes and Gardens New Cookbook. Bacon lovers may consider adding a few slices of cooked, crumbled bacon.