2 cups uncooked elbow Macaroni
3 hard-cooked eggs, chopped
1 small red onion, chopped
3 stalks celery, chopped
½ each small red & green bell pepper, seeded
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 T. yellow mustard
3/4 cup white sugar
2 1/4 t. white vinegar
1/4 t. salt
3/4 t. celery seed
1/8 t. garlic powder
Frozen peas, thawed & uncooked
1 tomato, chopped
Top with Paprika
1. Bring a pot of lightly salted water to a boil.
Add macaroni, and cook for 8 to 10 minutes, until tender.
Drain, and set aside to cool.
2. In a large bowl, stir together
eggs, onion, celery, peppers & relish.
In another bowl, stir together
salad dressing, mustard, white sugar, vinegar, salt, celery seed, garlic powder & pepper.
Pour over the vegetables, and stir in macaroni until well blended.
Stir in any of the opts.
Cover and chill for at least 1 hour before serving.