Kim's Kitchen

Traditional Macaroni Salad

• 1 lb Shell Pasta (small or large both work)
• 1 1/2 C. Frozen Peas
• 1 1/2 C. Frozen Corn
• 1 1/2 C. Celery, thinly sliced
• 8oz Diced Cheddar Cheese
• 1/4 C. Bacon Crumbles
• 1 1/2 C. Mayo
• 1/4-1/2 C. Sweet Relish
• 1/2 tsp. Dill Weed
• 1/4 tsp. Garlic
• Dash of Salt

Cook pasta in salted water according to package directions until barely soft. Drain, set aside to cool slightly.

In a strainer add Frozen Peas & Frozen Corn. Run under cool water until thawed. Don't use canned vegetables - the texture is completely wrong.

In large bowl, toss the pasta, peas, corn & celery together. Fold in diced Cheddar Cheese & Bacon Crumbles.

In small bowl mix together Mayo, Relish (I typically use 1/4 Cup but you can use up to 1/2 Cup depending on your taste preferences), Dill Weed, Garlic and Salt.

Fold in Mayo mixture. Cover & refrigerate until cool. As salad cools, you may find that you need to add a little more mayo because it's absorbed so much and dried out a little. Sometimes the noodles do but not always. Totally a judgement call.

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