CONTEST SALAD: Macaroni & Parmesan Salad

Reply Sat 23 Aug, 2003 01:08 pm
An original recipe by BumbleBeeBoogie

8 ounces elbow or shell macaroni, cooked al dente
3 large eggs, hardboiled, shelled and chopped
3/4 cup celery, diced
1 large Granny Smith apple, peeled, cored, and diced
1/2 cup onion (the sweetest you can find), chopped
1/3 cup dill pickles, chopped or, alternately, dill pickle relish
1 small can sliced black olives, drained
1 cup fresh tomatoes, peeled, seeds removed, squeezed to remove juice, and chopped (added just before serving)**
1/2 cup grated Parmesan cheese (use large grate size)
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
1/2 cup sour cream
(Optional) 1 small can water-packed tuna fish, drained, or cooked small Bay Shrimp

Combine all ingredients, preferably while pasta is still warm, except the mayonnaise, sour cream and optional tuna fish or shrimp; toss lightly. Add the mayonnaise, sour cream and optional tuna fish or shrimp and mix well. Refrigerate for several hours or overnight. Add additional mayonnaise and sour cream, if needed, when ready to serve. Serves 8 to 10.

**NOTE: If refrigerating overnight, do not prepare and add the fresh tomatoes until the salad is to be served.
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