Macaroni Salad

4 cups elbow macaroni
1 small jar pimentos
1/2 cup green olives, sliced
3 pickle spears, chopped
1 Jalapeño, chopped (optional) 
1 med onion, chopped
2 ribs celery, chopped
1/2 cup mayonnaise
2 Tbsp mustard
Salt and Pepper to taste
Cook the macaroni in lightly salted water according to package directions.
Drain and rinse under cold water to cool. Set aside.
In a large bowl combine mayo, mustard, olives, pimentos, pickles, celery, onions and jalapeños. Mixing well
Add in drained and cooled macaroni, stir until macaroni is completely incorporated.
Sprinkle parsley and paprika on top for color. (I love to make my food look pretty)
Chill for at least an hour before serving.

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