Well, I haven't found the macroni salad recipe but I did come up with a really good chick pea sandwich spread that I found at allrecipes.com, submitted by Carole. Mock Tuna Salad 1-19 oz can garbanzo beans, drained and mashed 2 T. mayonnaise 2 t. spicy mustard 1 T. sweet pickle relish 2 green onions, chopped salt and pepper to taste In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well. Teri's notes: I mashed the beans in the Cuisinart until creamy. Used about twice as much green onion. This makes a great sandwich spread with lettuce and a little more mayo on toast. Try not to expect tuna; it's not. But it's a wonderful sandwich spread.

Here is mine which is requested for many occasions. Sour Cream Macaroni Salad I have absolutely no recollection of where this recipe came from. I just know I have made it for years and years and get requests to bring it to gatherings. 1 8-oz package elbow macaroni (2 cups uncooked) 1/2 - 1 cup diced green pepper 1/4 - 1/2 cup sweet pickle relish 1 T grated onion 2 -3 red pimentos 1/2 cup mayonnaise (I use Miracle Whip for this salad; mayo does not taste right in the salad) 1/2 cup sour cream 1 1/2 t salt 1/4 cup milk Pepper to taste 2 hard boiled eggs, chopped Cherry tomatoes (Normally I do not put any tomatoes on the salad) Cook macaroni for 11-14 minutes or until tender. Rinse with cold water and drain. In a large bowl combine green pepper, pickle relish, onion, and pimentos; mix well. Add macaroni. In a small bowl, combine mayonnaise, sour cream, milk, salt and pepper and blend well. The dressing will seem thin at first. Pour over macaroni and mix well. Sprinkle chopped eggs on top. Chill for several hours. Before serving, garnish with whole cherry tomatoes. Serves 6 - 8 This post was edited by walnutcreek on Tue, Jul 29, 14 at 14:45

How about this one? Apple Juice Vinaigrette TOTAL TIME: Prep/Total Time: 15 min. YIELD:1 servings Ingredients 2 teaspoons unsweetened apple juice 1 teaspoon water 1 teaspoon rice vinegar 1 teaspoon lemon juice 1 teaspoon olive oil 1/4 teaspoon sugar 1/4 teaspoon Dijon mustard 1/8 teaspoon salt Directions 1. In a small bowl, whisk the first eight ingredients. Drizzle over greens and fruit. Yield: 2 tablespoons. Nutritional Facts 2 tablespoon: 54 calories, 5g fat (1g saturated fat), 0 cholesterol, 327mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.

This is what I do: if you are going to add pasta it makes a boat load. Marinated veggie salad….. 1 sweet onion, diced…. Pepper, cut into skinny strips….any color pepper cuke….seeded and cut into large dice zucchini…peeled and cut into large dice a box of cherry tomatoes….halved 2 or 3 carrots, shaved into match sticks Small head of broccoli, cut into florets and blanched And can add a couple of cans of cannellini beans drained and rinsed> Add enough of “the dressing” to coat all….dont over dress and make it soupy. Can add up to a pound of cooked pasta to make a pasta veggie salad. SALAD DRESSING 1T dijonmustard 1 clove of garlic, crushed (or chopped very fine) 1T honey 1/3 cup cider vinegar and balsamic vinegar, mixed…mostly cider Mix together, I use a wire whisk 1/2 cup olive oil...whisk the oil in a slow stream, whisking all the while Then I like to add some dried or fresh herbs....most of the time I use oregano. I know it doesn't include your relish, but just include the relish obn the side./