Cucumber Tomato Macaroni Salad |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 6 |
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My family loves this salad! - remember to use both mayo and salad dressing combined, the two dressings combined seem to spark up the taste, plan ahead this needs to be refrigerated overnight to blend the flavors. Ingredients:
1 lb elbow macaroni, cooked to eldente, drained and rinsed well |
1 large cucumber, peeled and diced |
1 large tomato, 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 |
Directions:
1. In a large bowl, combine ALL ingredients; toss to coat (adding more mayo and/or salad dressing to taste).
2. Cover; refrigerate overnight to blend flavors.
3. Stir before serving.
4. 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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