Macaroni Salad Done Right

• 2 pounds Uncooked Macaroni Pasta
• 8 whole Eggs, Hard Boiled And Chopped
• 6 stalks Celery Ribs, Sliced Thin
• 2 whole Small Carrots, Finely Diced
• 1 whole Sweet Red Pepper, Diced
• 1/4 whole Red Onion, Finely Diced, Optional
• FOR THE DRESSING:
• 4 cups Miracle Whip Or Your Choice Of Mayonnaise
• 3/4 cups Sugar
• 1/4 cups Prepared Yellow Mustard
• 2 Tablespoons Apple Cider Vinegar
• 1 teaspoon Celery Seed
• 1 teaspoon Salt
• 2 Tablespoons Fresh Dill Weed OR 1 Tbsp. Dried Dill Weed
• 1/2 teaspoons Pepper

1. Cook macaroni until just barely soft, about 7 minutes. Drain, rinse with cold water, and drain well.
2. In a very large mixing bowl, toss together cooked macaroni, eggs, and veggies. In a medium bowl, whisk together the dressing ingredients. Pour over salad and stir in. Refrigerate at least 1 hour before serving, preferably overnight.
3. Notes:
4. 1. Use another type of pasta, like bow ties, shells, or fusilli.
5. 2. You can leave out the veggies, or add what you like. Cherry tomatoes and green onions would be good. The eggs are optional, too.
6. 3. The dressing might seem like a lot, but with the pasta cooked al dente, it usually all soaks in.

macaroni pasta, eggs, stalks celery, carrots, sweet red pepper, ubc, dressing, miracle, sugar, ubc, apple cider vinegar, celery, salt, pepper

Taken from tastykitchen.com/recipes/salads/macaroni-salad-done-right/ (may not work)