Fresh And Flavorful (Print Version)
Ingredients:
01 -
½ pound elbow macaroni (uncooked, approx. 2 cups dry), or any short pasta.
02 -
1 cup celery, diced.
03 -
½ cup carrots, shredded.
04 -
½ cup red bell pepper, diced.
05 -
¼ cup red onion, diced (or green onion).
06 -
1 cup mayonnaise.
07 -
3 tablespoons apple cider vinegar or white vinegar.
08 -
2 tablespoons granulated sugar.
09 -
2 tablespoons sweet pickle relish.
10 -
1 teaspoon yellow mustard or Dijon mustard.
11 -
¼ teaspoon salt and black pepper.
Instructions:
01 -
In a large pot, cook the elbow macaroni in salted water according to the package instructions. Drain and rinse the pasta to stop it from cooking further.
02 -
While the macaroni is boiling, chop the celery, carrots, red bell pepper, and red onion.
03 -
In a large mixing bowl, combine the cooled macaroni, diced celery, shredded carrots, diced red bell pepper, and diced red onion. In the same bowl, mix the dressing ingredients: mayonnaise, apple cider vinegar or white vinegar, granulated sugar, sweet pickle relish, yellow mustard or Dijon mustard, salt, and black pepper. Toss the macaroni and add-ins with the dressing until everything is well combined. Chill the macaroni salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Notes:
01 -
Use any short pasta shape like ditalini, small shells, or wagon wheels if preferred.
02 -
Dice the add-ins to about the size of the macaroni for even distribution.
03 -
Mix the dressing directly in the salad bowl to avoid extra dishes.
04 -
Store leftovers in the fridge in a covered container for up to 4 days.
05 -
Variations:
- Replace the homemade dressing with prepared coleslaw dressing.
- Add cheese, bacon bits, diced ham, or dill pickles for a bold flavor.
- Add garlic powder or hard-boiled eggs for a savory taste.
- Add baby peas, sweet bell peppers, sweet pickles, or extra pickle relish for a sweet touch.
- To lighten up the dressing, substitute half of the mayonnaise with Greek yogurt.