My granddaughter was going to be going to a school where there was no option to live on campus, so she had to get a house with a few of her friends. I told her that she should get some recipes together so that they could save some money on dining out. I told her to just let me know which ones she wanted, and this is one that was at the top of the list. I think they had some barbecuing planned for when they all got there! Check out what they are saying about this recipe over at Kitchen Nostalgia:
“Made this for the second time for a potluck…..brought home an empty dish for the second time! One of the easiest, tastiest macaroni salads that I’ve ever fixed!”
Wherever I take this it’s always a huge hit among the crowd. You might want to double the recipe!
Ingredients
2 cups uncooked elbow macaroni
1 small onion chopped
3 stalks celery chopped
3 hard-cooked eggs chopped
1 small red bell pepper seeded and chopped
1 small carrot shredded
2 tablespoons Vlasic dill pickle relish
2 cups creamy Miracle Whip salad dressing
2 1/4 teaspoons Heinz white vinegar
cup white sugar to taste 1/3 – 3/4
3 tablespoons prepared yellow mustard
1/4 teaspoon salt
3/4 teaspoon celery seed
Instructions
Cook macaroni in a pot of lightly salted water until tender, about 8 to 10 minutes. Rinse under cold water, drain and cool.
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Quick Tip: Use any small pasta that you like for this recipe.
Thanks again to Kitchen Nostalgia for this traditional recipe.
