“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.”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Drain and rinse macaroni under cold water until chilled. Transfer macaroni to a large salad bowl.
  3. Toss pasta with hard-cooked eggs, onion, celery, and green bell pepper.
  4. 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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