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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. Ingredients:
1 (16 ounce) package elbow macaroni |
6 hard-cooked eggs, diced |
1/2 cup onion, diced |
1/2 cup celery, diced |
1/2 cup green bell pepper, diced |
2 cups mayonnaise |
1 cup milk |
1/2 cup sweet pickle relish |
1/2 cup honey mustard |
1/2 teaspoon sea salt |
1/4 teaspoon ground black pepper |
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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