Classic mac salad, loaded with goodness, I hope you all like it!
Ingredients
- cavatappi pasta: 5 cups
- creamy salad dressing (such as Miracle Whip®): 1 cup
- sour cream: 0.25 cup
- pickle juice: 0.25 cup
- white sugar: 0.25 cup
- honey-Dijon mustard: 2 Tbsp
- salt: 1 tsp
- garlic salt: 0.75 tsp
- black pepper: 0.75 tsp (freshly ground)
- hard-boiled eggs: 3 piece (chopped)
- sweet onion (such as Vidalia®): 1 piece (chopped)
- medium red bell pepper: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- cheddar cheese: 1 cup (cubed)
- fully cooked ham: 1 cup (cubed)
- flaked tuna: 1 can (5 ounce can, drained)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, and drain again. Set aside until completely cooled.
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Combine salad dressing, sour cream, pickle juice, sugar, mustard, salt, garlic salt, and pepper in a large bowl. Add eggs, onion, bell pepper, celery, Cheddar cheese, ham, and tuna. Mix in cooled pasta until well combined. Refrigerate for at least 3 hours, stirring occasionally.
