Macaroni salad is another staple in our family's summer menu. It pairs perfectly with hot dogs, hamburgers, steak, chicken and just about anything else you might grill during the summer months. Sometimes I'll just have a bowl of macaroni salad for lunch. It's something every member of the family can enjoy. You can easily cut this recipe in half or double it to meet your needs.
You will need:
1 16oz box pasta (I typically use elbow macaroni, but I also like to mix it up and use bow-tie or cavatappi)
2 cups mayonnaise (I use fat-free)
2 Tablespoons vinegar
4 Tablespoons relish
4 carrots, shredded
4 hard-boiled eggs, cubed
1. Follow directions on the pasta box to cook noodles until they're al dente. Drain and rinse with cold water.
2. While the noodles are cooking, mix together the mayonnaise, vinegar, and relish to make the dressing.
3. When the noodles have cooled, pour dressing over the noodles and stir until the noodles are well coated.
4. Stir in shredded carrots and cubed eggs. Refrigerate until completely cold before serving.