Tomato and Macaroni Salad

Ingredients

• 16 ounce elbow macaroni 
• 1 tablespoon marjoram fresh chopped
• 1 tablespoon ground mustard dry
• 8 servings salt and ground pepper black to taste
• 6  hard-cooked eggs chopped
• 15 ounce mayonnaise light light® such as Hellmann's
• 15 ounce creamy salad dressing miracle whip® such as
• 3.5 tablespoons spicy brown mustard 
• 6 large tomatoes ripe chopped

Equipment

• bowl
• pot
• cutting board

Directions

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
2. Drain and rinse with cold water until pasta is chilled.
3. Mix elbow macaroni, hard-cooked eggs, light mayonnaise, creamy salad dressing, spicy brown mustard, dry mustard, and marjoram in a large salad bowl until thoroughly combined. Stir in tomatoes. Be sure to include the juice from your cutting board. Season with salt and black pepper.