Recipe: Grandma Lee's Macaroni Salad

 

Grandma Lee’s Macaroni Salad

12 - 16 ounces elbow macaroni
5 medium tomatoes
2 cups Miracle Whip
Salt and pepper to taste

Directions

1. Fill two medium pans with water: larger one for cooking pasta, the other for blanching tomotoes. Bring to a boil.  
2. Boil pasta according to box instructions. When done, drain but do not rinse.
3. While pasta is cooking, place tomatoes in boiling water for at least 60 seconds (tomato skin often begins to crack when it is ready). Remove blanched tomatoes and immerse in ice water to prevent tomatoes from cooking. Core and peel tomatoes, and then dice, reserving all liquids and juice from the tomatoes. Put diced tomatoes and juice into large bowl.
4. Add miracle whip and mix by hand until blended. Add cooked pasta and toss until coated. Salt and pepper to taste.

Cook’s Note: This salad is best enjoyed while still warm, but is also great cold. Refrigerate leftovers. This is a close copy of the process taught to me by my mother-in-law that she learned from her mother-in-law.