When the weather gets warmer more and more people enjoy the great outdoors and that includes eating outside too. There is something about barbecue’s, eating on the back deck or patio that makes meal time special and more relaxed. Macaroni salad is a classic dish for all outdoor barbecue’s as well as simple meals that are served on weekends to give everyone a break from the formal sit-down dinners they enjoyed all winter long.
Granted one of the biggest benefits is not heating the house up by turning on the oven. Other ways it is a delight for the cook in the house is that the family is enjoying fresh air, seems to be more talkative outdoors than they are indoors and when dining out back there always seems to be a lot less dishes to wash since paper plates are what the meals are served on.
- ½ pound of cooked, drained and cooled elbow macaroni
- 1 cup of mayonnaise
- 1 tablespoon of vinegar
- 1 tablespoon of Dijon mustard
- 1 teaspoon of sugar
- 1 teaspoon of salt
- ¼ teaspoon of pepper
- 1 cup of celery thinly diced
- 1 cup of green and red peppers diced
- ¼ cup of diced onion
- Cook the elbow macaroni according to the instructions on the package.
- Drain the macaroni well and let cool in a large mixing bowl.
- While waiting for the pasta to cool whisk together the mayonnaise, mustard, sugar, salt and pepper together in a smaller mixing bowl.
- Then chop the celery, onion and peppers.
- Combine the chopped vegetables into the bowl with the macaroni and toss so everything is mixed evenly.
- Now add in the mayonnaise mixture and stir lightly until everything has a nice coating.
- Chill the macaroni salad in the refrigerator until ready to serve.
© 2014 Beverly Mucha / All Rights Reserved