OLD-FASHIONED MACARONI SALAD WITH VARIATIONS
6 to 8 servings
Cook macaroni in boiling water according to package directions; drain and rinse well in cold water and thoroughly drain again. In a medium bowl, combine macaroni, celery, onion, lemon juice or vinegar, and olive or other cooking oil, tossing lightly to mix. Cover and chill 1 hour. Add mayonnaise and sour cream. Season with salt and pepper, mixing gently but well. Cover and refrigerate until ready to serve. Spoon into a serving bowl lined with leaf or bibb or Boston lettuce, if desired; garnish with sprigs of parsley.
Variations: Add 1 cup shredded or cubed sharp Cheddar or Monterey Jack cheese or other desired cheese or cheese blends.
Add 2 to 3 tablespoons drained chopped pimento or chopped sweet red or yellow or green pepper, or a combination.
Add 1/3 cup chopped peeled carrot.
Add 2 tablespoons chopped chives.
Add ½ cup thinly sliced black/ripe or pimento-stuffed olives.
Add ½ teaspoon Worcestershire sauce and/or a few drops hot pepper sauce or to taste to macaroni mixture with the dressing.
Add seasoned salt or seafood seasoning to taste.