Macaroni Salad
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“This is my version of a family recipe for mac salad that was made for all holidays, cookouts, or family get togethers. Traditional, simple, quick, and feeds a crowd. To cut back the fat, use fat-free mayo, whole wheat noodles, skim milk, and only put in the egg whites.”
Macaroni Salad
0 recipe photos
READY IN:20mins |
SERVES:12 |
UNITS:US |
|
Ingredients Nutrition
- 1 (16 ounce) package elbow macaroni
- 6 hard-cooked eggs, diced
- 1⁄2 cup onion, diced
- 1⁄2 cup celery, diced
- 1⁄2 cup green bell pepper, diced
- 2 cups mayonnaise
- 1 cup milk
- 1⁄2 cup sweet pickle relish
- 1⁄2 cup honey mustard
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon ground black pepper
Directions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
- Drain and rinse macaroni under cold water until chilled. Transfer macaroni to a large salad bowl.
- Toss pasta with hard-cooked eggs, onion, celery, and green bell pepper.
- Whisk mayonnaise, milk, pickle relish, and honey mustard in a bowl and pour dressing over the salad; mix well and season with sea salt and ground black pepper.
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Macaroni Salad