Recipe: Red Cross Macaroni-Chicken Salad from 1990

RED CROSS MACARONI-CHICKEN SALAD FROM 1990

1 (7 oz) or 1/2 of a (1 pound) pkg of Red Cross Elbow Macaroni, uncooked
2 tablespoons vegetable oil
2 tablespoons vinegar
1 to 2 cups chopped cooked chicken or turkey
1 cup frozen peas, thawed and drained
2/3 cup thinly sliced celery
1/2 cup mayonnaise or salad dressing
1 tablespoon finely chopped onion
1/2 teaspoon seasoned salt
1/4 teaspoon pepper

Prepare Red Cross Elbow Macaroni according to package directions; drain.

In medium bowl, combine macaroni, oil and vinegar, toss to coat. Add remaining ingredients, toss gently to mix. Cover, chill thoroughly.

Stir gently before serving. Refrigerate leftovers.

Makes 4 to 6 servings.
Source: Red Cross Macaroni ad,
Kentucky New Era newspaper, May 2, 1990