1 lb. box or 16 oz. of Elbow Macaroni
2 TB Miracle Whip
4 TB Ranch Dressing
1 tsp Basil
1 1/2 tsp Old Bay
1 TB Fresh Parsley Chopped
3/4 Cup of Sugar
2 TB French's Yellow Mustard
1/4 cup of Minced Fresh Sweet Onion
2 TB Chopped Fresh Sweet Redbell Pepper
1 tsp Pepper
1 tsp Paprika (sprinkle on top of the finished salad at end)
8 Hard boiled Eggs chopped (save 2 eggs to slice on top of the finished salad)
2 Stalks of Celery chopped
Boil the macaroni until tender. Rinse with cold water. Pour noodles in large mixing bowl. Add ingredients and stir. Place 2 sliced eggs on top of the salad and sprinkle paprika over the top of the dish. I prefer to allow the salad to refrigerate over night and allow the ingredients to cool before serving, but an hour or two in the fridge is plenty and it'll be ready to serve.
Boil the macaroni until tender. Rinse with cold water. Pour noodles in large mixing bowl. Add ingredients and stir. Place 2 sliced eggs on top of the salad and sprinkle paprika over the top of the dish. I prefer to allow the salad to refrigerate over night and allow the ingredients to cool before serving, but an hour or two in the fridge is plenty and it'll be ready to serve.
