Tomato and Macaroni Salad recipe
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Ingredients
- 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
Nutrition Info
- 554 caloriescarbohydrate: 56.1 gcholesterol: 186.4 mgfat: 30.5 gfiber: 3.5 gprotein: 14.4 gsaturatedFat: 5.1 gservingSize: -sodium: 718.3 mgsugar: 11.3 gtransFat: : -unsaturatedFat: : -
Directions Tomato and Macaroni Salad
Directions
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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.