Macaroni Salad (Print Version)

Ingredients:

01 - 1/2 pound elbow macaroni (2 cups dry).
02 - 1 cup celery, diced.
03 - 1/2 cup carrots, shredded.
04 - 1/2 cup red bell pepper, diced.
05 - 1/4 cup red or green onion, diced.
06 - 1 cup mayonnaise.
07 - 3 tablespoons apple cider vinegar.
08 - 2 tablespoons sugar.
09 - 2 tablespoons sweet relish.
10 - 1 teaspoon yellow or Dijon mustard.
11 - 1/4 teaspoon salt.
12 - 1/4 teaspoon black pepper.

Instructions:

01 - Boil in salted water. Cook until just done. Drain and rinse cold.
02 - Mix mayo, vinegar, sugar. Add relish, mustard. Season with salt and pepper.
03 - Add cooled pasta to large bowl. Mix in dressing. Add all vegetables. Stir well. Taste and adjust seasoning.
04 - Refrigerate minimum 1 hour. Can make day ahead.

Notes:

01 - Keeps 4 days in fridge.
02 - Can swap vegetables as needed.
03 - Use any small pasta shape.
04 - Makes about 6 cups total.

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