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This recipe for MACARONI SALAD, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, January 21, 2009


16 oz uncooked cavatappi or elbow macaroni
8 oz shredded mild cheddar cheese
1/2 c frozen peas, thawed
1/2 c sliced celery
1/2 c finely chopped onion
1 small carrot, grated
1 diced hard boiled egg ( optional )
1/2 c light mayonnaise
8 oz plain fat-free yogurt
1 tsp salt
1 tsp ground black pepper

Cook pasta according to package directions; drain in a large colander. Place pasta in a large bowl. Add cheese, peas, celery, onion, carrot and egg; mix gently. Combine mayonnaise, yogurt, salt and black pepper in a bowl; stir into pasta mixture. Cover; refrigerate at least 2 hours before serving.




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