Mindy’s Macaroni Salad


  • 2 cups dry small elbow macaroni
  • 3/4 cup chopped celery
  • 1/4 cup chopped sweet onion
  • 1 (2 ounce) jar diced pimentos, drained
  • 1 medium sweet gherkin pickle, diced
  • 3/4 cup creamy salad dressing
  • 2 tablespoons prepared yellow mustard
  • 3 tablespoons apple cider vinegar
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 3 hard-cooked eggs, chopped


Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.

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In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.