Mom's Cucumber Noodle Salad
An easy pasta salad with both soft and crunchy textures to enjoy.
Yield: 6 people
Calories: 274kcal
Materials
- 8 oz salad macaroni pasta, cooked
- 4 hard boiled eggs, pealed and diced
- 2/3 cup cucumber, diced (about 1/2 a cucumber)
- 2/3 cup celery, diced (about 2 stalks)
- 3/4 - 1 cup Best Foods Light Mayo
- onion salt and pepper to taste
Instructions
- Cook pasta as directed on package. After the pasta is cooked and rinsed, put in a medium sized bowl.
- While pasta is cooking, hard boil the eggs. Place cold eggs in pot with some salt and cold water covering the eggs. Bring to a boil on high. Once the water is boiling, reduce heat to medium and set timer for 9 minutes.
- Dice the cucumbers and celery to the approximate size of the pasta.
- When the eggs are done, pour out the hot water replacing it with cold water. You can add ice cubes to speed the cooling time. Once the eggs are cool enough, peal the shells off and dice to approximate size of pasta.
- Add to your pasta the eggs, cucumbers, celery, and mayo.. Stir and season with the onion salt and pepper to taste. Enjoy!
Nutrition
Calories: 274kcal