Irenes Macaroni Salad
A delicious recipe on YumPlanner
By stuart radforth | Prep: 15 min | Cook: 15 min | Serves: 2
Tags: Dinner, Salad, Vegetarian, Nut-Free
Ingredients
- 200 g macaroni
- 1 pcs celery
- 4 pcs american cheese slices
- 3 pcs eggs
- 2 pcs brown onions
- 1 cup mayonnaise
- 3 tsp mustard
- 0.5 tsp salt
- 1 tbsp olive oil
Instructions
- Boil 2 liters of water in a large pan.
- Add 200 g of macaroni to the boiling water and cook until al-dente, about 10-15 minutes.
- Drain the macaroni and set aside to cool.
- Finely chop 1 piece of celery, 2 brown onions, and 4 slices of American cheese.
- Chop 3 hard-boiled eggs.
- In a large bowl, combine the cooled macaroni, chopped celery, chopped onions, chopped cheese, and chopped eggs.
- Add 180 ml (0.75 cup) of mayonnaise, 60 ml (0.25 cup) of mustard, and 0.5 tsp of salt to the bowl.
- Mix all ingredients together thoroughly. Ensure all the cheese is melted and the pasta is cooked.
- Allow the salad to cool in the refrigerator for at least 1 hour before serving.