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This is a flavorful, hearty, and very colorful noodle salad. I usually make this to bring to parties, cookouts or make it to go along with Christmas dinners. This is a rather large recipe so you will need to adjust the amount of pasta and vegetables to suit your needs.
This salad is very versatile and can be changed to your liking. For a different style try adding 2 6 oz cans of tuna or chicken, or even crab meat with baby salad shrimp with a tsp or two of lemon juice.

What you will need:

2 Lbs small shell pasta or elbow noodles
1 Small white onion diced
1 Small red onion diced
1 Cucumber diced
2 Medium size tomatoes diced or 6 Roma tomatoes diced
2 Cloves of garlic crushed
5 Hard boiled eggs (whites only)
2 Celery stalks finely diced
1 Orange bell pepper diced
1 Cup green bell pepper diced
3 Cups of diced ham
2 Cups of diced or shredded turkey
1 1/2 Cups cubed pepper jack cheese
1 Cup cubed Cheddar cheese
3 cups Miracle Whip salad dressing (more or less to taste)
3 Tsp garlic powder
3 Tsp Cajun spice
3 Tsp black pepper
2 Tsp Italian spice
1 Tsp celery seed
1 Tsp extra virgin olive oil
Salt to taste
Paprika for decorative top

Process:

1. Bring water to boil in large pot adding 1 Tsp of olive oil for the noodles. And in a 2 quart boiling pot bring water to boil for the hard boiled eggs. Cook eggs for about 12 minutes and noodles according to directions on package stirring frequently.
2. Strain noodles and run under cold water for 3 minutes.
3. Remove shells from eggs and rinse under cold water. Dice the whites and do as you wish with the yolks. You will not be needing the yolks for this recipe.
4. Add noodles in to a large mixing bowl. Add vegetables, spices, meat and Miracle Whip. Mix well. Top with paprika for a decorative touch. Refrigerate until needed or at least 1 hour.

Learn more about this author, Dorothy Cooper.
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