A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pennsylvania Dutch Macaroni Salad
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- #74663
A creamy, tangy barbecue classic. Hard boiled eggs and salad dressing turn ordinary macaroni into a silky treat while celery and onions add that perfect crunch. So easy and so good!
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
12 ounces uncooked elbow macaroni
3 hard-boiled eggs, peeled and coarsely chopped
1/2 cup chopped celery
1/4 cup chopped onion
3/4 cup Miracle Whip salad dressing
2 tablespoons prepared yellow mustard
1/4 cup apple cider vinegar
1/3 cup sugar
1 teaspoon salt
directions
Cook the macaroni in boiling water as directed on the package. Drain well, rinse the pasta in cold water and drain again. Place the cooked pasta in a large bowl.
Add the hard-boiled egg, celery, and onion to the pasta and mix well.
In another bowl, combine the salad dressing, mustard, vinegar, sugar, and salt. Mix well. Stir the dressing mixture into the pasta so the pasta is coated with the dressing.
Cover the bowl and chill the macaroni salad for at least 2 hours before serving. If the pasta is dry after chilling, add additional salad dressing as needed.
nutrition data
441 calories, 18 grams fat, 60 grams carbohydrates, 11 grams protein per serving.
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reviews & comments
July 6, 2013
Adding hard-cooked eggs to macaroni salad has always been my secret ingredient. Guess my secret is out now haha! I like this recipe because it has a tangy flavor from the vinegar.