This recipe for Zesty Macaroni Vegetable Salad, by Golda Baker, is from First Baptist Church Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. uncooked macaroni 3/4 c. Italian salad dressing 3/4 c. shredded carrots 1/2 c. chopped onion 1 c. chopped celery 3/4 c. chopped green bell peppers 1 c. sour cream 4 bacon slices, cooked, drained and crumbled salt and pepper to taste
Cook macaroni and drain. In larger bowl, combine macaroni, dressing, celery, carrots, bell peppers, onions and cheese. Toss to combine, stir in sour cream, bacon, salt and pepper. (Hint: If you make it one day ahead, wait until the next day to put the cheese and bacon on the salad.)
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