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Macaroni and Parmesan Salad

8 ounces macaroni or shells, cooked al dente
3/4 cup chopped celery
1/3 cup chopped onion
1/3 cup chopped dill pickles
1 cup chopped tomatoes
1/2 cup grated Parmesan cheese
1 teaspoon prepared mustard
Salt and pepper, to taste
3/4 cup mayonnaise

Combine all ingredients, preferably while pasta is still warm,
except the mayonnaise; toss lightly. Add the mayonnaise and mix
well. Refrigerate for several hours or overnight. Before serving,
bring to room temperature and add additional mayonnaise or cheese
if desired.

NOTE: If refrigerating overnight, reserve tomatoes until the next
day. Since the dill pickles have salt, taste carefully before
salting the salad. I like to add a little of the pickle juice and,
when it's in season, some fresh dill. This recipe can be doubled.


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A plus Pasta, August 29, 2006 - 07:36 PM
Reviewer: Dee from USA
This is a really nice dish. Easy. Healthy. Flexable. I used black olives and nixed the pickles and onion. Added fresh asparagus tips too. My home grown tomatos added alot. Its a keeper!

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