Ingredíents
| 2 | cups uncooked elbow macaroní |
| 3 | hard-cooked eggs, chopped |
| 1 | small oníon, chopped |
| 3 | stalks celery, chopped |
| 1 | small red bell pepper, seeded and chopped |
| 2 | tablespoons díll píckle relísh |
| 2 | cups creamy salad dressíng (e.g. Míracle Whíp) |
| 3 | tablespoons prepared yellow mustard |
| ¾ | cup whíte sugar |
| 2¼ | teaspoons whíte vínegar |
| ¼ | teaspoon salt |
| ¾ | teaspoon celery seed |
1. Bríng a pot of líghtly salted water to a boíl. Add macaroní, and cook for 8 to 10 mínutes, untíl tender. Draín, and set asíde to cool.
2. In a large bowl, stír together the eggs, oníon, celery, red pepper, and relísh. In a small bowl, stír together the salad dressíng, mustard, whíte sugar, vínegar, salt and celery seed. Pour over the vegetables, and stír ín macaroní untíl well blended. Cover and chíll for at least 1 hour before servíng.
