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Ingredients

1 (16 ounce) package elbow macaroni 6 hard-cooked eggs, chopped 1 (15 ounce) jar light mayonnaise (such as Hellmann's Light®) ½ (15 ounce) jar creamy salad dressing (such as Miracle Whip®) 3 ½ tablespoons spicy brown mustard 1 tablespoon dry ground mustard 1 tablespoon chopped fresh marjoram 6 large ripe tomatoes, chopped salt and ground black pepper to taste

Nutrition Info

554 calories carbohydrate: 56.1 g cholesterol: 186.4 mg fat: 30.5 g fiber: 3.5 g protein: 14.4 g saturatedFat: 5.1 g servingSize: - sodium: 718.3 mg sugar: 11.3 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse with cold water until pasta is chilled.
Mix elbow macaroni, hard-cooked eggs, light mayonnaise, creamy salad dressing, spicy brown mustard, dry mustard, and marjoram in a large salad bowl until thoroughly combined. Stir in tomatoes. Be sure to include the juice from your cutting board. Season with salt and black pepper.

8 servings

Tasty macaroni salad perfect with those super-ripe summer tomatoes. I sometimes add a little water or extra mayo if not moist enough.