Description
A creamy, tangy pasta salad loaded with tender elbow macaroni, hard-boiled eggs, crisp vegetables, and a zesty dressing. Perfect for potlucks, barbecues, and family gatherings.
Ingredients
2 ½ cups uncooked elbow macaroni
2 cups Miracle Whip (or mayonnaise)
2 tablespoons dill pickle relish
3 tablespoons yellow mustard
â…“ cup granulated sugar
2 teaspoons white vinegar
¼ teaspoon salt
¼ teaspoon black pepper
¾ teaspoon celery seed
3 hard-boiled eggs, chopped
¼ cup diced sweet onion
3 stalks celery, diced
½ cup diced bell pepper
Instructions
Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente (8-10 minutes), drain, and let cool.
In a mixing bowl, combine Miracle Whip (or mayonnaise), dill pickle relish, yellow mustard, sugar, vinegar, salt, pepper, and celery seed. Stir until smooth.
Add cooled macaroni to the dressing, then fold in chopped hard-boiled eggs, diced onion, celery, and bell pepper. Mix thoroughly.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Substitute Miracle Whip with full-fat mayonnaise for a richer taste.
Add a splash of lemon juice for extra brightness.
To save time, hard-boil eggs a day ahead and refrigerate.
Store in an airtight container in the fridge for up to 3 days.
Can be made 24 hours in advance for potlucks.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 340
- Sugar: 8g
- Sodium: 1500mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg