Cucumber Tomato Macaroni Salad

By carvalhohm

Ingredients

• 1 pound elbow macaroni, cooked to al dente, drain and rinse well
• 1 large cucumber, peel and dice
• 1 small onion, chopped ( or more, to suit your taste)
• 1 large green bell pepper, seeded and chopped
• 2-3 hard-boiled eggs, peeled, cooled, and chopped or sliced
• 3/4 cup Hellman's mayonaise
• 1/2 cup Miracle Whip
• 2 tbsp. prepared yellow mustard
• 2 tsp. celery salt, to taste
• black pepper

Details

Adapted from community.qvc.com

Preparation

Step 1

1.) In large bowl, combine all ingredients; toss to coat ( can add more mayo and/or salad dressing later, if necessary.

2.) Cover; refrigerate overnight to blend flavors.
3.) Stir before serving; add more dressing/mayo if necessary for taste or consistency.

Serves 6.

Note: I sometimes cook 6-7 eggs and just cut them in wedges or slice in circles and lay them around the edge of the bowl (evenly) as a garnish. If you are chopping some and adding into the salad, then 2-3 should be enough as a garnish.