Mother's Macaroni Salad

Recipe from Alice's Mother, Martha and Husband Tested over many years!

My mother and I have made this salad on many occasions. My brother loves this salad and requests it often. It's perfect for a picnic or an informal gathering of friends or even for your lunchbox with a sandwich. It's always eaten right up so you won't need to worry about taking home leftovers. I love it best while it's still a bit warm served along with with fried bluegill fillets or grilled hamburgers, however, it tastes quite good cold. This doesn't take long to make at all, but to save even more time, you can buy hard boiled eggs in the deli.

2 cups elbow macaroni
1/2 green bell pepper, minced
1 small jar of pimientos, drained and chopped or 1 roasted red pepper, chopped
4 hard boiled eggs, peeled and sliced or chopped
1 can diced tomatoes, undrained
1/2 cup Miracle Whip
Kosher salt, to taste
Freshly ground pepper, to taste

Prepare macaroni as directed. While macaroni is cooking, place all ingredients except Miracle Whip, salt and pepper into a large bowl. When macaroni is done, drain off the water and then while still warm, put macaroni in the large bowl with other ingredients. Add the Miracle Whip. (May add more to desired consistency, but you may want to do that a bit later because the warm macaroni will absorb some of the Miracle Whip.) Sprinkle with salt and pepper. Serve immediately or chill for later.