Mueller’s Elbow Macaroni Salad 1930s
Created by dienia b on October 1, 2024
- Servings: 6
- Prep Time: 2h
- Cook Time: 20m
- Recipe #43725
Ingredients
- 8 ounces elbow macaroni, dry
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup celery, chopped
- 1/4 cup pimento, diced
- 1/4 cup sweet pickle, chopped
- 1/2 cup tomatoes, diced
- 1 cup thousand island dressing
- 1 teaspoon capers
- 1 head iceberg lettuce
How to Make
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Step 1: Boil the elbow macaroni for 9 minutes in 2 quarts rapidly boiling water to which 1/2 tablespoon salt has been added.
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Step 2: Drain and chill.
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Step 3: Season the elbow macaroni with salt and pepper. Add the celery, pimento, sweet pickle, and tomatoes.
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Step 4: Mix with Thousand Island Dressing, tossing together lightly with a fork.
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Step 5: Serve on crisp lettuce leaves.
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Step 6: Capers make a good addition to this salad and the tomato may be omitted if desired.
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Step 7: This is also an excellent way to use macaroni left over from the day before.
Nutritional Facts
- Serving Size: 1 (255.5 g)
- Calories 253
- Total Fat - 4.9 g
- Saturated Fat - 0.7 g
- Cholesterol - 9.9 mg
- Sodium - 870 mg
- Total Carbohydrate - 48.5 g
- Dietary Fiber - 6.7 g
- Sugars - 12.1 g
- Protein - 7.4 g
- Calcium - 53.3 mg
- Iron - 2.3 mg
- Vitamin C - 12.6 mg
- Thiamin - 0.3 mg