Macaroni salad is a classic dish that is both delicious and easy to prepare. It’s made with elbow macaroni, miracle whip, mustard, onion, and celery, which are combined together to create a flavorful and creamy mixture. The macaroni is boiled, then drained and cooled before combining it with the creamy sauce. The salad is usually seasoned with salt, pepper, and other herbs and spices such as dill, oregano, and parsley although I prefer celery seed. The salad is then chilled before serving and can be served as a side dish or as a main dish. Macaroni salad is a great dish for any occasion, making it a staple dish for summertime barbecues and potlucks. It’s a simple yet delicious dish that can be enjoyed by all.
Note: If you desire more “sauce”, simply increase Miracle Whip, mustard, and water by 50%.
Ingredients
16 oz box of pasta
12 hard-boiled eggs
15 oz Miracle Whip
1/2 cup water
3 tbsp yellow mustard
1 small onion, diced
1 small red pepper, seeded and chopped
3 stalks of celery, chopped
1 tsp celery seed
Method
Cook pasta as directed, but not to al dente.
In a large Tupperware container combine the Miracle Whip, mustard, and water. Mix until smooth.
Peel 4 of the hard-boiled eggs and chop them.
Add the eggs, pasta, pepper, celery, onion, and celery seed to the sauce and mix well.
Peel remaining hard-boiled eggs, slice in half, arrange on top of the macaroni salad and sprinkle with paprika if desired.
Refrigerate for 1 hour before serving.
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