Instructions

1. In a large pot of salted boiling water, cook the elbow macaroni according to the package directions. Drain the pasta and rinse with cold water to cool it off and remove the starchy coating.
2. While the water is coming to a boil and the macaroni is cooking, combine the chopped eggs, celery, red onion, tomatoes, bell peppers, and olives (if using) in a large bowl. Sprinkle with the Spike seasoning and set aside.
3. Prepare the macaroni salad dressing: whisk together the slaw dressing, sour cream, mustard, dried dill, and salt in a small bowl.
4. Add the cooled macaroni to the egg and veggie mixture, and toss with the dressing.
5. Cover and refrigerate for at least 2 hours. Stir the salad up, and season with additional salt and pepper to taste, if needed. If the macaroni salad seems a little too dry, you can add some additional sour cream or a couple tablespoons of milk to loosen it up. Garnish with additional sliced hard boiled eggs and/or fresh dill, as desired.