🌎 The World Cookbook

2 cups uncooked elbow macaroni
1 small onion chopped
3 stalks celery chopped
3 hard-cooked eggs chopped
1 small red bell pepper seeded and chopped
1 small carrot shredded
2 tablespoons dill pickle relish
2 cups creamy Miracle Whip salad dressing
2 1/4 teaspoons white vinegar
cup white sugar to taste 1/3 – 3/4
3 tablespoons prepared yellow mustard
1/4 teaspoon salt
3/4 teaspoon celery seed

Cook macaroni in a pot of lightly salted water until tender, about 8 to 10 minutes. Rinse under cold water, drain and cool. In a large bowl, stir together macaroni, onion, celery, eggs, red pepper, carrot and relish. In a small bowl, stir together the salad dressing, vinegar, sugar, mustard, salt and celery seed. Pour the dressing over the salad and stir until well blended. Cover and chill in the refrigerator for at least 1 hour before serving.