Macaroni Salad

Yes, this is THE macaroni salad...

Macaroni Salad

1 lb (16oz dry) salad roni or small shells, cooked
12 hard boiled eggs (I grate them into the salad, or you can chop fine)
¾ to 1 cup finely chopped celery
2 bunches (about 12) green onion, chopped fine
2 tsp salt

Combine in large bowl. Add dressing and serve. Keep refrigerated. This makes a large batch and is easily halved. (The secret is to mix it while it’s still hot so the flavors blend.)

Dressing:

2 cups Best Foods Mayo (Seriously, Best foods makes all the difference in taste.)
8 Tbsp Sweet pickle juice (yes, just the juice)
4 Tbsp sugar

Mix well and add to salad.

It may seem soupy at first but the pasta will soak up the excess soon enough. If it needs to sit for a day then you might want to make a little extra dressing to mix in later.