I put off going to the store and cooked the macaroni, chopped the meat and diced the celery. After rinsing the macaroni in a colander under cold water and quick-drying it on paper towels on the counter, I combined all the ingredients together with enough mayonnaise to moisten. I didn't season it with salt and pepper, leaving that for family members to do. Then I tried it. Maybe I was hungry but it was the best macaroni salad I've ever had!
I'm writing this post just to remind myself how I made it. Even though it's simple, I'm liable to forget. This was enough for 4-6 large helpings. (My daughter, a 115 lb. college cheerleader with a coach who will tell you you're fat, actually went back for a second large helping. This is not normal for her!) It just goes to show you how often we throw food out or think we have nothing to eat when the leftover and last bits of something can turn into a fabulous (if simple) dinner. All the ingredients are "to taste." Some might like more of one thing and less of another. Print Recipe
Turkey Macaroni Salad
1 cup small elbow macaroni, prepared (or whatever pasta you have on hand)
1-2 cups turkey, (or chicken, or ham), cooked and chopped
1 stalk of celery, diced
1-2 sliced green onions
1/2 cup grated sharp cheddar cheese
1/2 cup mayonnaise (enough to moisten the ingredients)
Prepare macaroni according to directions. Rinse in cool water and drain thoroughly. Combine all the ingredients adding more mayo if necessary.