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1 tbsp salt
1 8-oz pkg elbow macaroni
1 c sour cream
1/3 c mayonnaise
1/4 c lemon juice
1 tsp seasoned salt
1/2 tsp dillweed
1/4 tsp white pepper
2 c julienne-cut cooked turkey
1 c cooked cut green beans
1/4 c chopped onion
1 4-oz can pimentos, drained and halved
1 6-oz jar marinated artichoke hearts, drained
crisp salad greens


Add salt to 3 quarts rapidly boiling water; add macaroni gradually so that water continues to boil. Cook, uncovered, stirring occasionally, until tender; drain in colander. Rinse with cold water; drain again. Blend sour cream, mayonnaise, lemon juice, seasoned salt, dillweed, and pepper in large bowl. Add macaroni; toss well. Arrange turkey, beans, onion, pimentos, and artichoke hearts over macaroni mixture; chill. Toss just before serving; place greens around bowl. Yield: 4-6 servings.