This is my daughter’s favorite summer salad. With the cheese and eggs it makes a great lunch–serve with fruit and veggies and you have a complete meal.
Mac N’ Cheese Salad
1 lb. elbow macaroni
1 sweet onion, finely diced
8 hardboiled eggs, peeled and chopped
1 can black olives, well drained and sliced
1 1/2 cups cubed cheddar cheese
1/2 lb bacon, cooked and crumbled
1 1/2-2 c. mayo (lite mayo or half yogurt is fine also)
2-3 T. Dijon mustard
Salt & Pepper to taste
Boil macaroni until al dente. Drain well, rinse, and cool. Add other ingredients, stirring after each addition. Add the mayo according to your preferences–a little dryer or a little more saucy. Your choice. Let sit for several hours in the fridge before serving.
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Posted in: Salad, Side Dishes
Posted on August 14, 2011
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