Macaroni Salad

Adapted from Better Homes & Gardens New Cookbook. I've made this recipe gluten free and vegan other than eggs which come fresh from my backyard. It's a favorite way to use up summer's abundance of eggs with more veggies than typically in macaroni salad. It tastes better when the flavors have time to meld in the fridge, so I usually make a double batch for home, or more if taking to a picnic or potluck.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook pasta, drain and rinse with cold water, and combine in a large bowl with cheese and veggies

Step 2

Stir together mayo, relish, milk, mustard, salt, and pepper. Adjust seasonings to taste.

Step 3

Mix dressing and eggs with pasta and veggies until well coated. Cover and chill at least 4 hours before serving. Add a little milk if needed to moisten before serving.