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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 6 |
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My mom's macaroni salad recipe. I leave out the bell peppers because Hubby doesn't care for them, and I chop the onions very fine because I don't like biting into big pieces. I also recommend making extra dressing to add later. The macaroni will absorb the moisture as it sets, which could make the salad seem too dry. Ingredients:
8 ounces elbow macaroni (cooked) |
1 cup mayonnaise |
2 tablespoons vinegar |
1 tablespoon yellow mustard |
1 teaspoon sugar |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup celery, chopped |
1/4 cup onion, chopped |
1 cup green & red bell pepper, chopped (optional) |
1 cup hard-boiled egg, chopped (optional) |
Directions:
1. Boil macaroni according to package directions, being sure not to overcook.
2. Drain macaroni in a colander, then run under cold water or return to the pot and fill with cold water to chill.
3. Combine the dressing ingredients in a large bowl and mix well.
4. Combine macaroni, dressing and your choice of add-ins in a large bowl (preferably one with a lid for storage) and mix thoroughly.
5. Chill for at least 2-3 hours so flavors can blend.
6. Add extra dressing if needed.
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