The flavor of cinnamon in these scones is extremely subtle.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (8 ounce) package salad macaroni
- 1 cup small broccoli florets
- ¾ cup diced Cheddar cheese
- ½ cup chopped green bell pepper
- ½ cup dill pickle relish, with juice
- 1 large dill pickle, chopped
- ½ cup chopped celery
- ½ cup sliced black olives
- ½ cup sliced green olives (Optional)
- ¼ cup chopped green onion
- 2 tablespoons shredded carrot
- 1 tablespoon chopped pimento peppers
- 1 cup light mayonnaise
- ¼ cup prepared yellow mustard
- 1 teaspoon salt
- ½ teaspoon white sugar
- ¼ teaspoon black pepper
Instructions
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water.
- Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 1143 mg |
| Sugars | 7 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This was ok, but I found the cubes of cheese weird. Would have been better without them. Probably won’t make again.
This is the macaroni salad I’ve been searching for. We will definitely have this often!
Very tasty. I substituted half a red pepper for the pimento pepper. It tasted like deviled eggs to me which are amazing. Loved it and a 7 yo loved it that doesn’t like mustard. It’s a favorite!
A definite staple for potlucks. Made a double recipe with one and one half the dressing. Don’t need the extra calories!
I only added half the mustard and it was still way too mustardy. I found another recipe on line that had a dressing that was just perfect. Giving this 3 stars because the mix of ingredients in it was very good – something I’d never thought to do – add olives to Macaroni Salad but the dressing is totally wrong for me.
I was so excited to make my first pasta salad, and this recipe turned out great! I made a few slight modifications to accommodate my preferences and/or what I had on hand: Used red instead of green bell peppers, added sweet yellow corn, more mayo and less mustard, sweet relish, and no sugar. Also added cottage cheese. Oh, and I lightly steamed the broccoli first.
Delicious. I was curious about this one. Broccoli and dill pickles??? Really glad I tried it. Tasty even though I didn’t have shredded Carrots
This is incredible. Ive made this twice, just this week alone. Its a great addition to many meals and overall easy to make. I made it without the pomento peppers. Made no difference. I found that I prefer to make it with more than what the serving size calls for in the veggies and cheese because i like the mixture of flavors more than noodles.
Too mustardy I think. Just not to my taste.
Delicious!
I made this for a cookout last week. I used green salad olives (which have pimento) instead of the chopped pimento. Everything else was same as the recipe. I think I used too much macaroni since it wasn’t as creamy as I would like but that was my fault. There were compliments on this at the cookout.
I was not a huge fan of this pasta salad 🙁 Too mustardy maybe? Maybe it’s just my personal taste, but something just didn’t click for me…
I made this salad for a recent camping trip. I was surprised by how mustardy and plentiful the dressing was and was worried that it was too much. I got many compliments on this dish however. It’s a winner for people who love mustard.
Made this for a cookout last night and everyone that tried it LOVED it. It is just something totally different from any pasta salads I have tried in the past. I doubled the recipe and the only changes I made were I added a bit more mayonaise and sugar only for personal preference. I will be making this again soon and I want to add some diced ham next time. Thank you Lisa Anne for sharing your family recipe, Chicago Macaroni Salad was a hit here last night in the Carolina Lowcountry.
Made this for an office luncheon (they are my guinea pigs for new recipes – LOL) and received nothing but rave reviews from EVERYONE (40+ women)! This is a refreshing change from your normal run of the mill pasta salads. After my success at work, tried this out on my family and WOW! It’s now added to the family recipe book – LOL
Astonishingly good. Definitely a keeper.
This is so good!
This is a WONDERFUL recipe! Made it for my granddaughter’s graduation party & it was a hit! Tripled the recipe & didn’t make any changes other than I added some mushrooms. Very flavorful dressing.
I made this recipe without altering the ingredients at all, and it was wonderful as is. It was for a large birthday party and several people asked me for the recipe afterwards. It’s a bit different from what we’re used to in this area, but delicious.
This was really good. I did everything as written except I used red bell peppers instead of green because it was all I had on hand. I liked the bit of color that the red added to it, so I plan on keeping it that way the next time I make it. Thanks!
Super good macaroni salad!