Tasty macaroni salad perfect with those super-ripe summer tomatoes. I sometimes add a little water or extra mayo if not moist enough.
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.
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.
Per Serving: 554 calories; protein 14.4g; carbohydrates 56.1g; fat 30.5g; cholesterol 186.4mg; sodium 718.3mg.