Jessy Freimann, The Life Jolie
Surimi Macaroni Salad
The Life Jolie's Jessy Freimann cooking live on Instagram
Ingredients
- 16 ounces elbow macaroni, cooked to al dente and cooled (or the small pasta of your choice)
- 4 ribs celery, diced
- 1/2 small-medium onion, finely diced
- 1 12 oz. package of Wild Alaska Pollock surimi seafood, roughly chopped
- 1 cup mayonnaise
- Kosher salt to taste
- Ground black pepper to taste
Directions
- Combine all ingredients well.
- Serve immediately or refrigerate until you're ready to serve for up to a week.
Yield: 8 servings
