Macaroni Salad


  • 1 cup elbow macaroni or wagon-wheel macaroni (3-ounces)
  • 3/4 cup cubed cheddar or American cheese (3-ounces)
  • 1/2 cup thinly sliced celery (1 stalk)
  • 1/2 cup frozen peas
  • 1/2 cup thinly sliced radishes
  • 2 tablespoons thinly sliced or chopped green onion
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup sweet or dill pickle relish or chopped sweet or dill pickles
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • Dash ground black pepper
  • 2 hard-cooked eggs, coarsely chopped


  1. Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again.
  2. In a large mixing bowl combine cooked pasta, cheese, celery, peas, radishes and green onion.
  3. For dressing, in a small bowl, stir together the mayonnaise or salad dressing, pickle relish or pickles, milk, salt and pepper.
  4. Pour dressing over pasta mixture. Add chopped eggs. Toss lightly to coat.
  5. Cover and chill for 4 to 24 hours. Before serving, if necessary, stir in additional milk to moisten.
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