Everybody needs a good, easy, pasta salad to take to barbecues. This popular recipe combines some veggies and eggs with elbow macaroni, all dressed in a tangy mayonnaise and corn relish dressing. Feel free to play around with the veggies to include your favorites! We love it served with BBQ chicken or other grilled meats, along side a tossed green salad.
1 cup mayonnaise
3/4 cup Bicks corn relish
1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
2 cups uncooked macaroni
1 cup celery, thinly sliced
1/2 cup chopped red pepper
1/3 cup chopped green onion
2 hard boiled eggs, cooled and chopped
In a small bowl, mix the mayo, relish, salt, sugar, and pepper together. Set aside and chill.
Cook the macaroni in a pot of boiling, salted water according to package directions. Drain well and rinse with cold water.
In a large bowl, combine drained and cooled macaroni, celery, red pepper, green onion and toss. Add the dressing, and toss until coated. Gently fold in the eggs.
Chill for about two hours before serving.
Adapted from Bicks