Tomato and Macaroni Salad

Tasty macaroni salad perfect with those super-ripe summer tomatoes. I sometimes add a little water or extra mayo if not moist enough.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 554 Calories

Ingredients

• salt and ground black pepper to taste
• 6 hard-cooked eggs, chopped
• 1 (16 ounce) package elbow macaroni
• 6 large ripe tomatoes, chopped
• 1 tablespoon chopped fresh marjoram
• 1 (15 ounce) jar light mayonnaise (such as Hellmann's Light®)
• ½ (15 ounce) jar creamy salad dressing (such as Miracle Whip®)
• 3 ½ tablespoons spicy brown mustard
• 1 tablespoon dry ground mustard

Recipe Instructions

Step 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. Drain and rinse with cold water until pasta is chilled.

Step 2

Mix elbow macaroni, hard-cooked eggs, light mayonnaise, creamy salad dressing, spicy brown mustard, dry mustard, and marjoram in a large salad bowl until thoroughly combined. Stir in tomatoes. Be sure to include the juice from your cutting board. Season with salt and black pepper.