Description

This is my version of a classic Macaroni Salad, with perfectly seasoned macaroni, crisp colorful veggies and a delicious dressing.

Ingredients

1¼ cup mayo ⅓ cup white vinegar 2 tablespoons dijon mustard 1-2 teaspoons Kosher salt (to taste) ½ teaspoon ground black pepper ½ teaspoon Accent (optional) 1 tablespoon white sugar to taste (optional) 1 cup diced celery 1 small yellow bell pepper 1 small diced red bell pepper ½ cup grated carrot ½ cup chopped green onion (scallion) For Pasta: 1 pound Macaroni Vegetable Bouillon (optional) follows the package direction per cup of cooking water used for pasta.

Instructions

In a medium sized bowl whisk together the mayo, dijon mustard, white vinegar, salt & pepper and Accent. Add bell peppers, scallions, carrots and stirl mix. Cover and refrigerate while you prepare and allow pasta to cool.. In a large pot bring 5 quarts water (Per pound of pasta) and the vegetable bouillon to a boil. Add the macaroni to boiling water and cook per package directions. Drain pasta, but do not rinse, allow the pasta to drain to colander for about 5-10 minutes, shaking as needed to drain off as much water as possible. Place pasta in a large bowl, loosely cover and allow to come to room temperature. Pour dressing over pasta and stir until pasta is evenly coated.Tightly cover and refrigerate for a minimum of 4 hours or overnight if possible. The pasta will absorb some of the dressing during refrigeration so if right before serving freshon the dressing with a tablespoon or 2 of mayo if desired.

Serves

8-10

Macaroni Salad