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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A favorite of the boys I cook for once a week. It takes me back to the good ol' days where you could actually find good, homemade macaroni salad at your sandwich shop. Ingredients:
1 lb elbow macaroni (can substitute orrechiette pasta) |
3/4 cup mayonnaise |
2 tablespoons white vinegar |
1 tablespoon dijon mustard |
1 tablespoon sugar |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/2 red bell pepper, seeded and small diced |
1 (3 7/8 ounce) can sliced black olives |
4 ounces medium cheddar, cubed 1/4-inch |
Directions:
1. Cook pasta al' dente, according to directions. Rinse with cold water and drain very well.
2. In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt and pepper.
3. Add bell pepper, olives and cheese, tossing well with dressing to coat well.
4. Serve chilled-best after it's had a chance to meld, at least 2-3 hours.
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