Shelly's Recipe

MACARONI AND PARMESAN SALAD

Category: Pasta Salads

8 oz 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 Parmesan cheese
1 tsp 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.

serving, bring to room temperature and add additional mayonnaise or cheese if desired. SERVES 6

Notes: If refrigerating overnight, reserve tomatoes until the next day. Since the dill pickles have salt, taste carefully before salting the salad.