Penderlea Pasta Salad

  • 1 (8-ounce) package small shell macaroni
  • 1 cup cucumber, diced
  • ¼ cup green bell pepper, chopped
  • ¼ cup radishes, sliced
  • 2 tablespoons onion, finely minced
  • 1 medium tomato, diced
  • ¾ to 1 cup mayonnaise
  • 1 teaspoon salt
  • ¼ teaspoon dried basil
  • small pinch sugar

Cook macaroni as directed on package, omitting salt. Drain well. Combine cooked macaroni with cucumber, bell pepper, radishes, onion, and tomato. Toss until mixed well. Stir together mayonnaise, salt, basil, and sugar. Mix with macaroni and vegetables. Toss until mixed well. Cover and chill for 1 hour. Yield: 8 servings.

Additional recipes from Recipes and Remembrances that appeared originally with this one:
Stuffed Peppers
English Pea Casserole
Fudge Batter Pudding

To order a copy of Recipes and Remembrances contact Al Owens at (910) 259-7984 or aowens@ec.rr.com.

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