This macaroni salad features elbow pasta, chopped hard-cooked eggs, celery, and red bell pepper. A simple mix with creamy dressing and dill pickle relish offers a refreshing side for summer meals.
2 cups uncooked elbow macaroni pasta
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (eg. Miracle Whip)
3 tablespoons prepared yellow mustard
1/2 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
Bring a pot of water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onions, celery, red pepper, and relish.
In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in the macaroni until well blended. Cover and chill for at least 1 hour before serving.
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reviews & comments
November 8, 2013
I reduced the vineagar a bit as it was going to be a bit tart I thought. Good recipe.
August 19, 2008
Very good. Added some diced chedder cheese and ham
September 1, 2007
I used Dreamfields pasta and substitued Duke's Light mayo for the Miracle whip. It turned out great and now works well with a diabetic eating plan!! Enjoy.