Southern Macaroni Salad

Southern Macaroni Salad


1 8.5 oz package fully cooked, Barilla ready pasta-elbows (or 8 oz uncooked elbow macaroni cooked according to package directions)

½ cup frozen baby English peas, thawed

3 oz cubed Cheddar cheese

2 large boiled eggs, chopped

½ cup chopped celery

1/3 cup chopped red bell pepper

¼ cup chopped purple or sweet onion

1 tbs chopped fresh dill or parsley (optional

Tangy Dressing:

½ cup mayonnaise

1 tbs Dijon mustard

½ tsp salt

18 tsp pepper



Click here for detailed instructions.

Kathleen Phillips-Kathleen Phillips, “To quick-chill the cooked pasta, spread it out on a small baking sheet and place in the fridge for 5-10 minutes.” Phillips is a food stylist, recipe developer, cookbook author, and event planner loving life in Gardendale, Ala. Drawing upon years of experience as the test kitchen director at Oxmoor House, she takes traditional Southern recipes and makes them with a shortcut to get you in and out of the kitchen. Visit for more of her delicious recipes or on Facebook, Instagram and Pinterest @gritsandgouda. 

Submitted by: Kathleen Phillips

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