My family loves this salad. It originated from a barbecue cookbook, I enhanced it to my liking. Don’t be afraid to vary the olives, garlic, buttermilk, or cayenne. The combination works great together.
Ingredients
- Salad
- 1 lb elbow macaroni, cooked
- 1 lb Grape tomatoes, diced
- 8 oz Sharp cheddar cheese, diced
- 1/2 cup Celery, diced
- 1/2 cup Onion, diced
- 1/2 cup Green pepper, seeded and diced
- 1/2 cup Stuffed green olives, sliced
- Dressing
- 1 cup Mayonnaise
- 4 clove Garlic, pressed
- 1 tsp Fine sea salt
- 1/2 cup Buttermilk
- 1/2 tsp Black pepper
- 1/2 tsp Cayenne pepper
Cooking Instructions
- Step 1To make the salad, in a large bowl, combine the salad ingredients and toss gently to blend.
- Step 2To make the dressing, in a medium-sized non-reactive bowl, combine the dressing ingredients, blending with a wire whisk. Pour the dressing over the macaroni mixture and toss gently to coat everything well. Cover and chill for several hours before serving. Serve cold.