My macaroni saladSubmitted by: VERITY50
IntroductionLight, quick and easy Light, quick and easy
10 cups elbow macaroni cooked al dente, rinsed and allowed to cool to room temp
1 cup of shredded carrots
1 cup of chopped celery
5 or 6 chopped green olives
4-5 tablespoons of plain salad dressing to taste
salt and pepper to taste
Mix all ingredients and chill.
Chop vegetables. Mix all indgredients together and refrigerate. Serve cold.
Number of Servings: 20
Recipe submitted by SparkPeople user VERITY50.