This vintage recipe folder by Foulds’ Elbow Macaroni was found in a large collection, date unknown but I think this is from the 1930s or so. The folder contains 5 different recipes for macaroni salad, I’ve typed them out below along with scanned copies.

Prize Winning
MACARONI SALAD RECIPES

SALADS NOW IN SEASON
Delicious–novel–easily prepared Salads can be made with

Foulds’ Elbow Macaroni (Salad Style)

Foulds’ Elbow Macaroni is particularly adaptable for the making of macaroni salads–blends pleasingly with all kinds of fresh vegetables.

“Foulds’ Special” Salad
(Makes 6 generous servings)

1/2 cup chopped celery
3 tablespoons sweet pickle relish
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped pimentoes
1 cup tiny cooked peas
sprinkle with paprika
1 package Foulds’ Elbow Macaroni (Salad Style)

1. Boil macaroni until tender–chill.
2. Mix thoroughly all ingredients, moisten with mayonnaise or cooked dressing.
3. Serve on lettuce leaf with crackers.

Foulds’ Elbow Macaroni (Salad Style) cooks up flavory, firm and tender because it is made of the finest grade of Durum Wheat Semolina.

Shrimp Salad
(Makes 6 generous servings)

1 cup shrimp cut in small pieces
1/4 cup sweet red pepper chopped fine
2 cups lettuce, chopped fine
1/4 cup green pepper, chopped fine
Salad dressing
Salt
1 package Foulds’ Elbow Macaroni (Salad Style)

1. Cook macaroni in boiling water until tender. Chill.
2. Add chopped shrimp, lettuce and peppers.
3. Mix and salt to taste. Add mayonnaise or boiled dressing in amount desired.
4. Serve in bowl lined with lettuce leaves, or on individual plates. Garnish with whole shrimp and strips of pepper. Onions may be used in place of green pepper or added in small quantity to the recipe.

Mayflower Salad
(Makes 8 generous servings)

8 large tomatoes
1 cup cooked shrimp
1 tablespoon lemon juice
1/4 cup peas
1/4 cup chopped celery
1/2 teaspoon salt
2 or 3 tablespoons mayonnaise
Lettuce
1/2 package Foulds’ Elbow Macaroni (Salad Style)

1. Cook macaroni until tender. Drain and chill.
2. Peel tomatoes and hollow them out, leaving as big a cup as possible.
3. Mix remaining ingredients, using only enough mayonnaise to hold together (about 2 or 3 tablespoons). Stuff into tomatoes.
4. Garnish with mayonnaise and small pieces of shrimp and serve on lettuce.

Gulf Stream Salad
(Makes 4 generous servings)

1 can tuna fish
1 tablespoon lemon juice
1 can sifted peas
1/2 cup chopped celery
1/2 cup or more of mayonnaise
1 package Foulds’ Elbow Macaroni (Salad Style)

1. Cook macaroni until tender. Drain and chill.
2. Add all of the remaining ingredients.
3. Mix with enough mayonnaise dressing to moisten.
4. Serve on lettuce with French or Chiffonade dressing.

CHIFFONADE DRESSING: To 1/3 cup of a tart French dressing add 1/2 green pepper, 1 hard-boiled egg and 1 pimiento all well chopped. Blend and serve.

Hearty Salad
(Makes 6 generous servings)

1 small can shrimps or 1/4 lb. fresh shrimps
1/2 green pepper chopped
3 sweet pickles
1/2 small onion
1/2 cup cottage cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1 hard cooked egg
2 cups FOULDS’ Elbow Macaroni (Salad Style)

1. Cook macaroni in boiling salt water until tender–chill.
2. Mix in order given, add 1/2 cup mayonnaise and chill.
3. Serve on bed of lettuce, garnish with mayonnaise and grated yolk of hard cooked egg. White of egg may be chopped and added to salad mixture.