Macaroni Salad

1.5 cups uncooked elbow macaroni
1⁄3 cup celery, diced
1⁄4 cup shallots, minced
1 tbsp flat-leaf Italian parsley, minced
1⁄2 cup vine-ripened tomato, diced
1⁄2 cup prepared mayonnaise
1/4 cup Miracle Whip dressing
3⁄4 tsp ground mustard
1 1⁄2 tsp sugar
1 1⁄2 tbsp cider vinegar
3 tbsp sour cream
1/2 tsp salt
salt and pepper to taste
chopped hard boiled egg (optional)

1. Cook macaroni according to package directions. Rinse under cool water and allow to drain well.

2. In a large bowl combine the macaroni, celery, onion, parsley and tomato.

3. In a small bowl, whisk together the mayonnaise, Miracle Whip, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine.

4. Gently stir in eggs, if desired. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Serves 6.

Note: May try adding some thinly sliced radish next time.