Macaroni Salad

2 cups uncooked shell macaroni
2 cups frozen peas
2 cups finely, diced celery
2 green onions, thinly sliced
1 shallot*, thinly sliced
1 cup mayonaise
3 tablespoons evaporated milk or half and half
salt and ground pepper
fresh dill, chopped to taste

Cook macaroni. Drain and rinse and transfer to large bowl. Thaw peas and drain well add to macaroni, Add celery, green onions, shallot, mayonnaise, evaporated milk to macaroni and peas. Add fresh dill, salt and pepper to taste. Refrigerate until ready to serve. This tastes the best if chilled for at least an hour.


*1/4 cup red onion can be substituted for the shallots. We love onions so I usually do both the shallots and red onion.

To make it a Tuna Macaroni salad add 1-2 cans drained and flaked tuna when adding the onions and such.
With or without the tuna this salad is great on rolls as a sandwich. Serves 8.