Macaroni Salad
Summer is finally here. OK, maybe not officially, but it feels like it. We went from cold, damp and nasty to hot, damp and nasty. (Sorry, but I’m not a fan of summer and around here it’s just hot and humid all the time…and I hate getting out of the shower and feeling worse than when I got in!)
So in honor of summer and our neighborhood pool opening up (under very strict regulations, but hey, I’ll take what I can get!) and fireflies and margaritas and corn on the cob and burgers on the grill and all the things I DO like about summer, here is my recipe for good old-fashioned macaroni salad.
This will serve 8-10 people.
Macaroni Salad
Ingredients
- 4 cups uncooked elbow macaroni
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- 1/3 cup white sugar
- 2 tablespoons prepared yellow mustard
- 1 teaspoon salt to taste
- ½ teaspoon ground black pepper
- ½ small onion chopped fine
- 2 stalks celery chopped fine
- 1 bell pepper red, yellow or orange, chopped fine
Instructions
- Bring a large pot of salted water to boil (I usually add about a tablespoon of salt to the water, but you can skip this if you don’t want to add it). Add the macaroni and cook until just tender, about 8 minutes.
- While the macaroni is cooking, mix together the mayo, vinegar, sugar, mustard, salt and pepper. Reserve 1-2 tablespoons.
- Mix together macaroni, onion, celery and bell pepper and pour dressing over top, minus reserved. Mix well and chill at least four hours.
- Prior to serving, add reserved dressing and stir.
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