This no-fuss Macaroni Salad is a refreshing side dish for any dinner party or gathering!
Author: In the Kitchen with Jonny
Distilled White Vinegar
Red Bell Peppers
Ground Black Pepper
Bring a pot of salted water to a boil. Cook
Elbow Macaroni (2 cups)
according to package instructions. Drain and set aside.
In a mixing bowl, add
Mayonnaise (2/3 cup)
Dijon Mustard (1 Tbsp)
Distilled White Vinegar (2 Tbsp)
Granulated Sugar (1/2 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Mix together.
To the dressing, add
Celery (1/3 cup)
Red Bell Peppers (1/2 cup)
Onions (1/4 cup)
Carrots (1/3 cup)
. Store in fridge until pasta is ready.
When the macaroni has cooled completely, combine it with the dressing.
Wrap the bowl in plastic wrap and place it in the fridge for 4 hours.
Taste and adjust seasonings. Serve and enjoy!
Nutrition Per Serving
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