I love this recipe for the macaroni salad and combined with a London Broil it is a great dish to feed lots of people. Just expand the recipe as needed to accommodate your guests.
Baste lightly with olive oil or olive oil spray. Sprinkle with Tom's bbq steak seasoning or salt and pepper. I also like to use Montreal pepper seasoning. Let sit about an hour.
Grill on medium high and sear the outside then cook to desired finish.
1 cup macaroni salad, 3/4 cup cubed cheddar cheese, 1/2 cup thinly sliced celery stalks, 1/2 cup frozen peas, 2 tablespoons thinly sliced green onions, 1/2 cup mayonnaise, 1/4 cup dill relish, 2 tablespoons milk, 2 tablespoons mustard, 1/4 teaspoon salt, pepper to taste, 2 hard boiled eggs, coarsely chopped.
Cook pasta, drain and rinse with cold water and drain again. In a large bowl combine pasta, cheese, celery, peas, and green onions.
For dressing, in a small bowl stir together the mayonnaise, pickle relish, milk, mustard, salt and pepper.
Pour dressing over pasta and mix together. Add chopped eggs and cover and chill 4 to 24 hours. You can pour in additional milk if necessary to moisten.