Chicago Macaroni Salad

A bright and colorful pasta salad made with salad macaroni (small, tube-shaped pasta), with lots of broccoli, Cheddar cheese, and olives, is perfect for a potluck, picnic, or light supper. It was handed down from a grandma, so you know it's good.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 197 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon chopped pimento peppers
• 1 cup light mayonnaise
• 1 cup small broccoli florets
• 2 tablespoons shredded carrot
• 1 (8 ounce) package salad macaroni
• 1 large dill pickle, chopped
• 0.5 cup chopped celery
• 0.25 teaspoon black pepper
• 0.5 teaspoon white sugar
• 0.5 cup chopped green bell pepper
• 0.25 cup chopped green onion
• 0.25 cup prepared yellow mustard
• 0.5 cup sliced black olives
• 0.5 cup sliced green olives
• 0.75 cup diced Cheddar cheese
• 0.5 cup dill pickle relish, with juice

Recipe Instructions

Step 1

Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water.

Step 2

Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.