Categories: Pasta, Salad

Ingredients

• Salad:
• 8 ounces small salad cooked macaroni
• 1 tablespoon vegetable oil
• 1 cup chopped yellow onion
• 4 large hard-cooked eggs, chopped
• 3 sweet pickles, chopped
• Macaroni Dressing:
• 1/2 cup mayonnaise
• 1/2 cup plain nonfat yogurt
• 1 teaspoon dry mustard
• 1 tablespoon sweet pickle juice
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon fresh ground pepper (or to taste)
• 1 teaspoon prepared mustard
• Optional add-ins:
• 1 1/2 cups cubed cheddar cheese (optional)
• 2 cups cooked small bay shrimp (optional)
• 1 cup chopped fresh parsley (optional)
• 1 cup chopped red bell pepper (optional)
• 1 cup chopped celery (optional)
• 1 cup sliced stuffed green olive (optional)

Directions

1. Make the dressing: whisk together all the dressing ingredients; cover and refrigerate until ready to use.

2. Make the salad: add macaroni to a large bowl; toss with oil.

3. Add in onion, eggs, and pickles (also any optional add-ins); add in dressing; toss to combine.

4. Cover and refrigerate 4 hours or overnight.

5. If the salad seems dry, add more mayonnaise.

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