Welcome to another edition of Maggie Monday, where the hungry drool and so does everyone else. Here’s Maggie and another delicious dish….
This is another recipe I snagged during the year I lived in Pennsylvania. Not sure if it is an Amish recipe, or just a yummy dish that has been passed along for years. Either way, it is really different, and really good. I am not usually a fan of pasta salads, but I love this one. The sweetness of the dressing is great with the onions and eggs. The original recipe called for one raw egg, but we just don’t do that anymore, do we? You can eliminate the egg substitute all together, but it makes the dressing less smooth and a bit dry. It is better with it.
Sweet Macaroni Salad
What You Need:
3T egg substitute
2 cups salad dressing (I prefer Miracle Whip)
1 can sweetened condensed milk
1 T yellow mustard
1 package small shells pasta, cooked and drained
6 boiled eggs, diced
3T celery seed
1 medium sweet onion, diced
What you do:
Blend all ingredients for dressing. Boil eggs, allow to cool then peel and dice. Dice onion. Place the cooked pasta in a large mixing bowl. Add the eggs and onion, and stir with a large spoon. Pour dressing over pasta mixture and mix well. Add celery seed at the end, and stir until well blended.
You can serve this right away, or chill and take to a picnic!