- 1 (16 ounce) package elbow macaroni
- 6 hard-cooked eggs, chopped
- 1 (15 ounce) jar light mayonnaise (such as Hellmann's Light®)
- 1/2 (15 ounce) jar creamy salad dressing (such as Miracle Whip®)
- 3 1/2 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
- 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.
05/01/2018
recipepes.com
Tomato and Macaroni Salad, recipe
PT15M
PT1H
5
455 calories