Tomato and Macaroni Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Tasty macaroni salad perfect with those super-ripe summer tomatoes. I sometimes add a little water or extra mayo if not moist enough. Ingredients:
1 (16 ounce) package elbow macaroni |
6 hard-cooked eggs, chopped |
1 (15 ounce) jar light mayonnaise (such as hellmann's light®) |
1/2 (15 ounce) jar creamy salad dressing (such as miracle whip®) |
3 1/2 tablespoons spicy brown mustard |
1 tablespoon dry ground mustard |
1 tablespoon chopped fresh marjoram |
6 large ripe tomatoes, chopped |
salt and ground black pepper to taste |
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. Drain and rinse with cold water until pasta is chilled.
2. Mix elbow macaroni, hard-cooked eggs, light mayonnaise, creamy salad dressing, spicy brown mustard, dry mustard, and marjoram in a large salad bowl until thoroughly combined. Stir in tomatoes. Be sure to include the juice from your cutting board. Season with salt and black pepper.
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