Macaroni Salad (Print Version)
# Ingredients:
01 -
2 cups dry elbow macaroni (about 1/2 pound).
02 -
1/2 cup shredded carrots.
03 -
1 cup chopped celery.
04 -
1/4 cup diced red or green onion.
05 -
1/2 cup diced red bell peppers.
06 -
3 tablespoons apple cider vinegar.
07 -
1 cup mayonnaise.
08 -
2 tablespoons sweet pickle relish.
09 -
2 tablespoons sugar.
10 -
1/4 teaspoon ground black pepper.
11 -
1 teaspoon Dijon or yellow mustard.
12 -
1/4 teaspoon fine salt.
# Instructions:
01 -
Boil pasta with a little salt. Cook until soft but firm. Drain and cool down in cold water.
02 -
Combine mayo, sugar, and vinegar. Mix in mustard and relish. Add a sprinkle of salt and pepper.
03 -
In a big bowl, toss the cooled pasta. Stir in the dressing. Add celery, onions, peppers, and carrots. Mix again. Adjust flavor if needed.
04 -
Let it sit in the fridge for at least an hour. Tastes better the next day.
# Notes:
01 -
Stays fresh for about 4 days in the refrigerator.
02 -
Feel free to switch up the veggies to your taste.
03 -
Works with any small pasta shape you like.
04 -
Yields roughly 6 cups when finished.