MACARONI AND PARMESAN SALAD

SERVES 6

I'm not sure where this came from, but it is probably our most requested recipe. It has been passed on to so many people that putting it on the web seems redundant.

INGREDIENTS

8 ounces macaroni or shells, cooked al dente

3/4 cup chopped celery

1/3 cup chopped onion

1/3 cup chopped dill pickles

1 cup chopped tomatoes

1/2 cup Parmesan cheese

1 teaspoon prepared mustard

Salt and pepper to taste

3/4 cup mayonnaise

Combine all ingredients, preferably while pasta is still warm, except the mayonnaise; toss lightly. Add the mayonnaise and mix well. Refrigerate for several hours or overnight. Before serving, bring to room temperature and add additional mayonnaise or cheese if desired.

Notes: If refrigerating overnight, reserve tomatoes until the next day. Since the dill pickles have salt, taste carefully before salting the salad. I like to add a little of the pickle juice and, when it's in season, some fresh dill. This recipe can be doubled. As a matter of fact, a friend of mine made nearly 8 times the amount for a Church supper.

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