Ingredients

• 2 cups uncooked elbow macaroni
• 3 large hard-cooked eggs , chopped
• 1 small onion , chopped
• 3 stalks celery , chopped
• 1 small red bell pepper , seeded and chopped
• 2 tablespoons dill pickle relish
• 2 cups creamy salad dressing , e.g. Miracle Whip
• 0.75 cups white sugar
• 3 tablespoons prepared yellow mustard
• 2.25 teaspoons white vinegar
• 0.75 teaspoons celery seed
• 0.25 teaspoons salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside to cool.
2. 2 Combine eggs, onion, celery, bell pepper, and relish in a large bowl. Stir together salad dressing, sugar, mustard, vinegar, celery seed, and salt in a small bowl. Pour over eggs and vegetables. Top with cooled macaroni; stir until well combined. Cover and chill in the refrigerator for at least 1 hour before serving.

Nutrition per serving