Macaroni Salad

Robbie Rice's Note:

Traditional favorite. Can be made with low no fat ingredients fo a healthier alternative.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 16

• 16 ounces elbow macaroni, prepared
• 4 hard-boiled eggs, peeled and quartered
• 3 stalks celery, sliced
• 1 medium onion, chopped
• 1/2 cup green olives, halved
• 1/2 cup mayonnaise, lowfat okay
• 2 tablespoons milk, lowfat okay
• 2 tablespoons white vinegar
• 1 tablespoon sugar

Directions:

1. Combine all ingredients in large bowl.
2. Refrigerate 1 hour or overnight.

Reviews

[Clifford Boren]

A little bland for my taste. Perhaps just a touch of dried red chili pepper.

[Charlotte J]

The ingredients of this recipe, are common staples on my shelf. That is why I like this recipe and also it tastes good. Some red pepper might help to add a little more color. I like the photo *Parsley* posted with the paprika sprinkled on top. I%u2019d like to try some red chili pepper next time I make this, adding ? tsp at a time and see what happens. Made for THE ALL YOU CAN COOK BUFFET - Winter Special Event

[*Parsley*]

Very good! I loved the tangy flavor and the addition of the green olives. I used the reduced-fat mayo and it was fine. I just added salt and pepper to taste and a sprinkle of paprika to garnish. Thanx for sharing!