Sweet Pea and Macaroni Salad

1 large can very young sweet peas
1 small bag elbow macaroni
1 tablespoon margarine
1 cup mayonnaise
3 eggs, boiled
Seasoning to taste
1 teaspoon pimento, optional

Drain peas, set aside in big glass bowl. Boil elbow macaroni until tender.

Drain and rinse with cold water. Set aside. Boil eggs until very hard. When cooked, peel and let cool, then slice or cut into small pieces.

Add macaroni and eggs to peas. Add mayonnaise and seasonings to taste.

Mix well and let set in refrigerator a few hours. Add pimento if desired.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana