1/2 lb. elbow macaroni
2 stalks celery, diced
1/2 large white onion, diced
1/2 green pepper, diced
2 eggs, hard boiled, remove yolks, dice
1 large pickle, diced
1/4 block white sharp Cheddar cheese, diced
1/2 can of peas
8 black olives, diced
2 garlic gloves, minced
1/8 cup grated Parmesan cheese
1/2 cup bottled Italian dressing (or see below)
1/4 cup soy milk Cook elbow macaroni in salted water, drain and rinse under cold water. Combine macaroni in glass bowl with remaining ingredients. Mix together thoroughly, chill in refrigerator at least 4 hours. Italian Dressing (use in place of bottled): 1/4 cup olive oil
1/4 cup white vinegar
parsley
crushed garlic
Italian seasonings
salt and pepper Submitted by: Jim Lawson |
