We were blessed to have some great visitors come stay with us this past week. It’s always fun when my in-laws come to visit.
My mother-in-law is a huge help when it comes to taking care of my littles. It’s great having an extra pair of hands around here helping out.
She’s also an amazing cook, and if you’ve ever ate a meal at her house you would know what I mean.
This macaroni salad that i’m posting today is one of her recipes. I’m always excited when I see it on the dinner table. It goes well with just about any meal, and it’s so simple to make.
If you’re looking for a side dish to go along with your Easter dinner, or when grilling out, this would be a great addition to your food lineup.
First, cook your pasta in a large pot, according to the instructions on the box. For this recipe it’s best to keep your pasta al dente so it doesn’t get mushy when adding the mayo.
Next, dice your veggies and set aside.
Once the pasta has cooked and cooled, add your onions, cucumbers and bell pepper. Stir in your mayo, celery seed, salt and black pepper.
Once that’s all mixed up, add in your diced tomatoes and boiled eggs. Stir gently.
Place in the refrigerator to chill until ready to serve.
This will last for several days in the fridge. This is a great recipe that you can make ahead of time if you’re planning a get together, or a large meal.
Hope you enjoy this as much as I do!
- 1 pound box dried elbow macoroni noodles
- 1 cup mayo
- 1 medium onion diced
- 1 medium tomato diced
- 1 cucumber diced
- 1 medium bell pepper
- 4 to 5 large eggs, hard boiled
- 1 teaspoon celery seed
- 2 teaspoons of salt
- Pinch of pepper
- Cook pasta according to directions on box, adding 1 teaspoon of salt to the water. Once cooked al dente, rinse under cool water and drain completely
- In a mixing bowl add cooked pasta, onion, bell pepper and cucumbers. Stir together lightly
- Stir in mayo, celery seed, 1 teaspoon of salt and a pinch pepper
- Gently fold in diced tomatoes and diced eggs
- If needed add more mayonnaise. Salt and pepper to taste