Elbow Macaroni Salad
1 pound of elbow macaroni
5 carrots, peeled
1 pound of cooked peas
1pound of cooked ham, fat removed, diced
1 pineapple, peeled, cored and diced; reserve any juice
3 onions, chopped
2 cups of mayonnaise
6 tablespoons of lemon juice
Salt and pepper to taste
a few dashes of Worcestershire sauce
1/4 cup of chopped chives
Cook the macaroni in boiling, salted water following package directions;
drain.
Cook carrots in saucepan with 1 cup of salted water for 15 minutes. remove
from pan and slice.
Combine peas, ham, pineapple, onions, carrots, and pasta. Blend mayonnaise,
pineapple juice, lemon juice, salt, pepper, and Worcestershire together.
Toss pasta salad with dressing. Cover and refrigerate for 1 hour. Sprinkle
with chives and serve. Serves 8 |
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