 | | Directions |
- Cook the macaroni as directed on package; drain and rinse with cold water to stop it from cooking more.
- While macaroni is cooking, mix the salad dressing, milk, onion salt, pepper, and sugar together; stir until well mixed.
- Remove the yolks from the eggs and put in a separate bowl; set the whites aside.
- Mash the yolks and then add to the dressing mixture. Stir until well mixed.
- Slice the egg whites with an egg slicer and add to the dressing and egg yolk mixture. If you don't have an egg slicer just slice them into pieces with a knife.
- Add the macaroni and stir the entire mixture together until evenly mixed.
- Refrigerate until ready to serve.
Note: This salad can be made a day ahead of time. If salad seems a little dry you can add a little more salad dressing to moisten. |
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Prep Time: 45 minutes
Cook Time: 10 minutes
Servings: 10
|  | | Ingredients | | - | | 8 ounces elbow macaroni (could substitute other pasta) |
| - | | 1 1/2 cups salad dressing |
| - | | 1/4 cup milk |
| - | | 1/2 teaspoon prepared mustard |
| - | | 1/2 teaspoon onion salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 tablespoon sugar |
| - | | 6 hard boiled eggs - cooled and peeled |
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