This is sort of a combination of Knott’s Berry Farm’s Pea Salad and Minnesota Macaroni Picnic Salad. I decided to mix it up…and ended up with the best macaroni salad I’ve ever had. If I do say so myself. And I do 😉

~ macaroni picnic salad ~

1-16 oz. package elbow macaroni

 3/4 cup extra sharp cheddar cheese, cubed small

1 cup bread and butter pickles, chopped

1- 12 oz. package frozen peas, thawed

1 red bell pepper, chopped

6 green onions + green tops, chopped

2 stalk celery, chopped

1 large carrot, peeled and chopped fine

1 lb bacon, fried, cooled, blotted and chopped

5 eggs, hard boiled and chopped

Dressing:

1 package dry Ranch salad dressing mix

1 cup real mayonnaise (I use Hellmann’s)

1/3 cup sugar

1/2 cup grated Parmesan cheese

1/4 cup sweet pickle juice

2 Tablespoons mustard

2 teaspoons Tony Cachare’s Creole seasoning

generous amount of freshly ground black pepper

Cook pasta according to package directions. Allow to cool. Boil , chop and cool eggs at the same time. Combine all salad ingredients. Combine all dressing ingredients. Mix together. Chill in refrigerator until ready to serve.

Enjoy!

~Melissa