12 oz elbow macaroni
10 oz canned chicken
1 C frozen peas
1 C chopped tomatoes
1 C chopped cucumbers
1 C grated cheddar cheese
Salt and pepper to taste
1 C mayonnaise (or more- I use more because the DR likes really moist salads)
Cook pasta. Place frozen peas in the bottom of colander. When macaroni is cooked, pour over the peas in the colander. Run cold water over both until cool. Drain well. Put in large serving bowl. Add Chicken, tomatoes, cucumbers. In a separate bowl, season mayonnaise- make it a little saltier that you would think because it gets diluted in the salad. Right before serving, add the mayo dressing and the grated cheese.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment