This is a great salad. If you grow your own zucchini, you know you always end up with a lot at one time. This is a great way to use up those zucchini.
Ingredients
- 2 cups elbow macaroni, uncooked
- 2 cups zucchini cut into cubes
- 1/2 cup red or green pepper strips, cut in 1 inch pieces
- Bacon bits
- 3 hard cooked eggs chopped
- 1 tsp. oregano
- 1/2 tsp. onion powder
- 3/4 lb. Velveeta cheese spread, cubed
- 3/4 cup mayonnaise
- 3 Tbsp. milk
- 2 tsp. mustard
Directions
Cook macaroni according to package directions. Drain. In a large bowl, combine macaroni, zucchini, peppers, bacon bits, eggs and seasonings. Mix lightly.
Meanwhile, in a med. saucepan, combine cheese, mayonnaise, milk and mustard; stir over low heat until cheese spread is melted. Combine with macaroni; toss lightly. Chill 3 to 4 hours. (I also like this served warm.)
Source: I got this from Woman's Day Magazine many, many years ago.
By Artlady from Edmond, OK
|
