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Evie’s Pasta Polynesian Salad
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Description
A spring-looking salad that sticks with you long after lunch. Grandma Evie received this recipe on the back of her October 1973 Ottertail electric bill. Imagine having to pay only $10.17 a month for electricity and receive a great recipe!
Ingredients
- 1-½ cup Macaroni, Cooked And Cooled
- 1 cup Celery, Diced
- ½ cups Green Pepper, Diced
- 1 whole Small Onion, Grated
- 2 cups Seedless Green Grapes Halved
- 1 can (4 Oz. Size) Cooked Tiny Shrimp, Drained
- ½ cups Green Goddess Salad Dressing
- 1 cup Slivered Almonds
- ¾ cups Mayonnaise
- ¼ teaspoons Pepper
Preparation
Bring water to a boil and add macaroni (I used elbow).
Meanwhile, dice celery and green pepper, grate onion, halve green grapes, and drain and rince tiny shrimp. Place all the chopped ingredients together in a separate bowl; cover and place in the refrigerator.
Once macaroni has boiled, drain and cool. In a large bowl, place the macaroni and Green Goddess salad dressing. Cover and place in the refrigerator for 2 hours to marinate.
Add chopped ingredients, almonds, mayo, and pepper to the marinated macaroni. Toss. Cover and chill overnight.
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