Description
A chilled, creamy pasta salad with tender elbow macaroni, chopped hard-boiled eggs, and crisp vegetables in a sweet-tangy dressing. Perfect as a light lunch or side dish.
Ingredients
2 cups uncooked elbow macaroni
3 large 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
¾ cup white sugar
3 tablespoons prepared yellow mustard
2 ¼ teaspoons white vinegar
¾ teaspoon celery seed
¼ teaspoon salt
Instructions
Bring a large pot of lightly salted water to a boil.
Cook the macaroni for 8 minutes until tender yet firm, then drain and cool completely.
In a large bowl, combine the chopped eggs, onion, celery, red bell pepper, and relish.
In a separate bowl, mix the salad dressing, sugar, mustard, vinegar, celery seed, and salt until smooth.
Pour the dressing over the vegetable and egg mixture.
Add the cooled macaroni and stir until fully combined.
Refrigerate for 60 minutes before serving.
Notes
Chill time is essential for the dressing to meld with the pasta. Use a non-alcoholic relish if preferred. For a lighter option, substitute Greek yogurt for part of the salad dressing.
- Prep Time: 30
- Cook Time: 8
- Category: Lunch
- Method: Chilling
- Cuisine: American