Macaroni Salad
Mary Fillmore
12 oz small elbow macaroni and/or shells
3 hard boiled eggs
1/2 cup chopped sliced celery
1/2 red bell peppers
1/2 green bell pepper
1/2 cup frozen peas (optional)
1/2 cup chopped scallions
1 tomato, chopped into medium-sized chunks
1 can of drained tuna fish or the little canned shrimp
3/4 cups mayonnaise
salt and pepper to taste
Boil the eggs ahead of time, and let them cool in the refridgerator, or run cold
water over them until they are completely cool. I prefer to use a combination of
half sheel and half macaroni. Boil the macaroni until tender;. Drain in a
colander and run cold water over the macaroni until it has completely cooled
down. Peel eggs and cut into half inch peices. Put vegetables, eggs, tuna or
shrimp, and mayonnaise in to a very large bowl. Stir until slightly mixed. Add
macaroni and stir until completely mixed.
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