Macaroni Salad

This is my version of a family recipe for mac salad that was made for all holidays, cookouts, or family get togethers. Traditional, simple, quick, and feeds a crowd. To cut back the fat, use fat-free mayo, whole wheat noodles, skim milk, and only put in the egg whites.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 1 (16 ounce) package elbow macaroni
• 6  hard-cooked eggs, diced
• 1⁄2 cup onion, diced
• 1⁄2 cup celery, diced
• 1⁄2 cup green bell pepper, diced
• 2  cups mayonnaise
• 1  cup milk
• 1⁄2 cup  sweet pickle relish
• 1⁄2 cup  honey mustard
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon ground black pepper

Directions

1. 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.
2. Drain and rinse macaroni under cold water until chilled. Transfer macaroni to a large salad bowl.
3. Toss pasta with hard-cooked eggs, onion, celery, and green bell pepper.
4. Whisk mayonnaise, milk, pickle relish, and honey mustard in a bowl and pour dressing over the salad; mix well and season with sea salt and ground black pepper.