Cucumber Tomato Macaroni Salad
Total Time: 24 hrs
Preparation Time: 24 hrs
Ingredients
- Servings: 6
- 1 lb elbow macaroni, cooked to eldente, drained and rinsed well
- 1 large cucumber, peeled and diced
- 1 large tomato, chopped with liquid included
- 1 small onion, chopped (more to suit taste)
- 1 large green bell pepper, seeded and chopped
- 2 -3 hard-boiled eggs, peeled cooled, and chopped (optional)
- 3/4 cup mayonnaise (hellman's is best)
- 1/2 cup miracle whip
- 2 tablespoons prepared yellow mustard
- 2 teaspoons celery salt, to taste
- 2 teaspoons seasoning salt, to taste
- black pepper
Recipe
- 1 in a large bowl, combine all ingredients; toss to coat (adding more mayo and/or salad dressing to taste).
- 2 cover; refrigerate overnight to blend flavors.
- 3 stir before serving.
- 4 note: if you don't want to include the cooked hard-boiled eggs in the salad, i sometimes cook up 6-7 (or how many you desire), and just cut them into four pieces, and just lay them on top evenly around a large bowl with the pasta salad, so people have the option of having them or not-- and it makes for a nice presentaion-- if you are adding them into the salad, then 2-3 chopped should be enough.
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