Our Big Family Kitchen

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Noodle Salad

By Laura Leusch·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • 1 Package Elbow or Seashell Macaroni
  • 1/2 Cup Celery, Sliced
  • 1/2 Cup Onion, diced
  • Freshly Ground Black Pepper, to taste
  • Miracle Whip Salad Dressing
  • 2 to 3 Hard-Boiled Eggs, sliced
  • Red French Dressing
  • 1/2 Cup Green Pepper, diced
  • Salt, to taste
  • Garlic Powder, to taste
  • Whole Milk
  • Sweet Paprika

Method

  1. Cook and drain the macaroni.
  2. Toss with a little red French dressing.
  3. You don't need a lot.
  4. The pasta should just be coated.
  5. Add the vegetables and seasonings.
  6. Chill till cool.
  7. Add the salad dressing and toss well.
  8. Again don't be excessive.
  9. All the pasta should be coated.
  10. Add a little milk and toss.
  11. Add 1 or 2 of the sliced eggs and mix in.
  12. Refrigerate to set the flavor, at least 2 to 3 hours.
  13. You may need to add a little more milk before serving.
  14. The noodles shouldn't be soupy, but should flow a little.
  15. Garnish the top with 1 sliced egg and a sprinkling of paprika.

Family note

I have always been the one who made this salad. Gramic taught me how and there was never a written recipe. As a result, I'm guessing a bit on the quantity of vegetables. Put in what you are happy with. To keep your mother happy, serve only in air-conditioning and don't let it sit out too long! To keep me happy, never, never substitute mayonnaise for the salad dressing!