"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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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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