Tomato and Macaroni Salad

Tasty macaroni salad perfect with those super-ripe summer tomatoes. I sometimes add a little water or extra mayo if not moist enough.

INGRIDIENT

1 (16 ounce) package elbow macaroni

6 hard-cooked eggs, chopped

1 (15 ounce) jar light mayonnaise (such as Hellmann's Light®)

½ (15 ounce) jar creamy salad dressing (such as Miracle Whip®)

3 ½ 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

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 554 calories; protein 14.4g; carbohydrates 56.1g; fat 30.5g; cholesterol 186.4mg; sodium 718.3mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb