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Colorful Macaroni Salad

From Lynne Wilson


½ lb macaroni
2 Tbsp. salad oil
2 tsp. wine vinegar
⅓ cup scallions, thinly sliced
⅛ tsp. pepper, freshly ground
1 cup peas, blanched in boiling water briefly, 1 to 2 minutes
1 cup red pepper, diced ¼ of an inch. (green works too)
1 cup Swiss or medium sharp cheddar cheese
1 cup pepperoni, diced
⅓ cup mayonnaise
salt and pepper


Cook the macaroni as directed on the package. Drain it well and then add the oil, vinegar, scallions, and pepper to the hot macaroni. Stir until well mixed. Refrigerate until almost cool, stirring occasionally. Add the remaining ingredients and stir until well mixed. Season to taste. Chill before serving.

The red pepper, cheese, and pepperoni should be cut to about the same size.