Carousel Salad
From: Marielle, Quebec, Quebec, Canada
Comments: Excellent served really cold.
If desired, use elbow macaroni noodles instead of spaghetti noodles.
Servings: 6 to 8
  • 3 1/2 ounces [100 g] broken-up spaghetti noodles, boiled, drained then cooled [about 2 cups / 500 mL]
  • 1 cup [250 mL] shredded carrots
  • 1/2 cup [125 mL] celery dices
  • 1/2 cup [125 mL] mayonnaise
  • 2 tablespoons [30 mL] chopped dill pickles
  • 1 teaspoon [5 mL] dill pickle juice
  • 1/4 teaspoon [1 mL] dried basil leaves, crushed
  • 1/2 teaspoon [2.5 mL] salt
  • Well mix together spaghetti noodle pieces, shredded carrots and celery dices into a glass bowl.
  • Into a small bowl, blend together celery dices, mayonnaise, chopped dill pickles, dill pickle juice and crushed basil leaves.
  • Toss into spaghetti mixture.
  • Chill until really cold, before serving.