Macaroni Salad

By McLean

Ingredients

• 1 (8 oz.) package elbow macaroni
• 1 cup diced, unpaired cucumber (about 1/2 cucumber)
• 1/2 cup diced green pepper (about 1/2 green pepper)
• 1/4 cup sweet pickle relish
• 1 tablespoon grated onion
• 1/2 cup mayo
• 1/2 cup sour cream
• 1/4 cup milk
• 1 1/4 teaspoon salt
• Dash of pepper
• Two hard-cooked eggs, chopped

Preparation

Step 1

Cook macaroni as directed and drain. Rinse with cold water. Place in large bowl.

Add cucumber, green pepper, pickle relish and grated onion. Mix well.

In a small bowl, combine mayo, sour cream, milk, salt and pepper. Blend well. Pour over macaroni mixture. Toss until well coated. Gently mix in chopped egg.

Refrigerate, covered, until well-chilled - several hours or overnight.

To serve: Garnish with green pepper strips, if you wish.