Cucumber Tomato Macaroni Salad - cooking recipe

Ingredients
    1 lb elbow macaroni, cooked to eldente, drained and rinsed well
    1 large cucumber, peeled and diced
    1 large tomatoes, 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
Preparation
    In a large bowl, combine ALL ingredients; toss to coat (adding more mayo and/or salad dressing to taste).
    Cover; refrigerate overnight to blend flavors.
    Stir before serving.
    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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