I got this recipe from our cafeteria cook. Even a plateful of macaroni salad never makes you feel heavy. It’s easy to prepare.
|2 cup||Elbow macaroni|
|½ cup||Finely sliced celery|
|½ cup||Green peas (cooked) / processed peas|
|½ cup||Finely cubed carrot (steamed for 2 mins with salt)|
|½ cup||Corn (boiled)|
|3 tsp||Thinly sliced green onions|
|2 pinch||Garlic powder|
|¼||Pepper powder (black or white)|
|Salt for taste|
Cook macaroni as stated on the package. Drain the water and rinse with cold water. Again drain the water. Water must be drained thoroughly. Mix cooked macaroni, vegetables & green onion in a large bowl. Stir the mayonnaise, milk, salt, and pepper together in a separate bowl. Pour dressing over the macaroni mixture. Toss lightly to coat. Cover & leave it at least 2 hours and then serve.
Adding coarsely chop 2 hard-cooked eggs gives different taste. 1 Cup of Frozen Vegetables can be used instead of carrot, corn & peas. Can garnish with coriander leaves or tomatoes. Can cover and chill at least 2 hours and then serve.