Festive Macaroni Salad

By: Stephanie Wharton

INGREDIENTS

For the salad

• 16 ounces elbow macaroni

• 1 ½ cups frozen green peas

• 4 hard boiled eggs, chopped

• 5 ribs celery, chopped

• 1 large bell pepper, chopped

• 8 to 10 sweet pickles, chopped (optional)

• ½ medium red onion, chopped

• ¼ cup fresh dill, chopped

For the dressing

• 1 cup mayonnaise

• ⅓ cup sweet relish

• 3 tbsp yellow mustard

• 2 tbsp sweet pickle juice

• 1 tsp granulated sugar

• Salt and Pepper to Taste

INSTRUCTIONS

1. Cook pasta according to directions on the packet until al dente. Steam the green peas, drain and run them under cold water. Drain again.

2. Add the pasta, green peas, eggs, celery, pepper, pickles, red onion, and dill to a large bowl.

3. Combine then add the dressing to the macaroni salad and mix well until fully incorporated. Serve chilled. Enjoy!