Wednesday, November 20, 2013

Macaroni Salad

2 pounds uncooked elbow macaroni
12 hard-cooked eggs, chopped
2-1/2 pounds fully cooked ham diced
1 package (16 ounces) frozen peas, thawed
3 cups sliced celery
1 large green pepper, chopped
1/2 cup chopped onion
2 cups mayonnaise
2 cups sour cream 
1T salad supreme  

1.Cook macaroni according to package directions. Rinse in cold water; drain and cool completely. 
2.Mix together the mayo,sour cream and salad supreme and set aside.

 3.Place pasta in a large bowl and stir in all remaining ingredients including the sauce. Cover and refrigerate for at least 3 hours.


Yield: 34 (1-cup) servings.


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