Description
I remember my mom making the best macaroni salad when I was a kid. I wanted to make mine similar to hers, but added a few things I like, such as pimiento, vinegar, and a gherkin for a little tartness to balance out the sweetness. My husband, who doesn’t really like pasta salads, loves this!
Ingredients
- 2 cups dry small elbow macaroni
- ¾ cup chopped celery
- ¼ cup chopped sweet onion
- 1 (2 ounce) jar diced pimentos, drained
- 1 medium sweet gherkin pickle, diced
- ¾ cup creamy salad dressing
- 2 tablespoons prepared yellow mustard
- 3 tablespoons apple cider vinegar
- ⅓ cup white sugar
- 1 teaspoon salt
- 3 hard-cooked eggs, chopped
Instructions
- Bring a large pot of lightly salted water to a boil. Place macaroni in the pot
- and cook for 8 to 10 minutes
- or until al dente. Drain and rinse under cold water.
- In a large bowl
- mix the macaroni
- celery
- sweet onion
- pimentos
- and pickle. In a separate bowl
- mix the creamy salad dressing
- mustard
- vinegar
- sugar
- and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 2 hrs 25 mins
Servings: 6