Salad MACARONI CONFETTI SALAD
2 cups elbow macaroni ½ cup sliced green olives ½ cup minced celery 3 tbsp. drained capers 1/3 cup minced parsley 1/3 cup mayonnaise 4 hard cooked eggs, chopped 1 tbsp. brown mustard 1/3 cup minced onion salt and pepper to taste Cook macaroni according to package directions. Turn into a colander and drain well. Toss lightly with celery, parsley, eggs, onion, olives, capers. Combine mayonnaise with mustard, salt and pepper. Stir into macaroni. Mix gently but well. Pack lightly into a 6 cup ring mold. Cover tightly with foil and chill overnight. To serve, turn onto a tray and garnish with chicory, cold cuts, cheese, olives or vegetables. Serve with extra mayonnaise. Nora Howard _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
