Mayonnaise and Miracle Whip offer similar consistencies, as both contain raw eggs yolks, oil, lemon juice and spices. Miracle Whip tastes sweeter than regular mayonnaise because it includes corn syrup and sugar. Blending mayonnaise with Miracle Whip cuts down on the sweet flavor. Combine mayonnaise and Miracle Whip to coat pasta and mix with pasta salad ingredients for a refreshing and cold side dish.
Bring a pot of water to a boil on high heat -- use 6 qt. of water per 1 lb. of pasta . Place the elbow pasta in the pot and cook for eight minutes to achieve an al dente texture that is firm and not too soft. Drain the pasta in a colander over your sink. Transfer the elbow pasta to a bowl and place in the refrigerator to chill for at least 30 minutes.
Dice one onion, one green bell pepper and two celery sticks into small pieces and place the pieces into a mixing bowl. Add shredded carrots, if desired. Add and stir in 1/2 cup of mayonnaise and 1/2 cup of Miracle Whip with a spoon or spatula. Season the mixture with salt and pepper to taste. Place the mixture in the refrigerator to chill for 30 minutes.
Place three eggs in the bottom of a pot. Fill the pot with water until there is 1 inch of water over the eggs. Bring the water to a boil on high heat. Remove the eggs with a spoon as soon as the water begins to boil. Wait for the eggs to cool down for 15 minutes. Remove the shells with your fingers. Cut the eggs into small pieces.
Take the macaroni out of the refrigerator. Drizzle olive oil over the top. Stir the macaroni so that it is not sticking together. Remove the mixing bowl of mayonnaise, Miracle Whip and vegetables from the refrigerator.
Pour the elbow macaroni and the chopped hard-boiled eggs into the mixing bowl. Mix the ingredients with a spoon until the macaroni is coated. Place the mixture in the refrigerator to chill and congeal for 30 minutes
Taylor DiVico is a professional songwriter, content writer, fiction novelist and poet with more than 15 years of experience. DiVico holds a B.A. in philosophy from the University of Rhode Island and an M.S. from Syracuse University.
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