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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I am not sure why this is called retro as it seems fairly modern to me. I do know it tastes delicious and is a great addition to a BBQ, patio lunch, picnic, etc... Needs to refrigerate overnight. Ingredients:
1 lb elbow macaroni |
1/4 cup extra virgin olive oil |
2 tablespoons balsamic vinegar |
1/2 cup minced red onion |
1/2 red bell pepper, diced |
1/2 green bell pepper, diced |
1/2 yellow bell pepper, diced |
1/2 cup diced celery |
1/4 cup finely chopped fresh curly-leaf parsley, for ganish |
2 teaspoons fresh lemon juice |
2 garlic cloves, minced |
1 cup mayonnaise (homemade or high quality commercial-brand) |
salt and fresh ground white pepper |
Directions:
1. Prepare the macaroni according to the package directions; drain, rinse under cold water, and drain again.
2. Transfer the pasta into a large serving bowl; add in the olive oil and vinegar; toss to coat, then cover and refrigerate overnight.
3. Add in the onion, bell peppers, and celery; stir to combine.
4. To make the dressing: whisk together all the dressing ingredients.
5. Pour the dressing over the macaroni mixture; toss gently to coat thoroughly.
6. Serve immediately or may refrigerate up to 8 hours.
7. Sprinkle with parsly right before serving.
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