The Best Macaroni Salad
Macaroni salad is a summer favorite. It is extremely simple to make and a great dish to make for barbecues – yours or someone else’s! Once you try this recipe, you won’t buy it from the store again. I promise!
1 lb. elbow macaroni (cooked to package directions)
1 ½ cup mayonnaise
1 tblsp. cider vinegar
1 tsp. sugar
salt and pepper to taste
½ onion (finely diced)
½ green pepper (finely diced)
2 celery stalks (finely diced)
4 oz. pimentos
While elbow macaroni is cooked to package directions, finely chop the onion, green pepper and celery and combine in small bowl. In another bowl, mix the mayonnaise, cider vinegar, sugar and salt and pepper. Once the macaroni is cooked, run cold water over it until at least room temperature, drain and place in a large bowl. Add the chopped vegetables and then the pimentos (spoon them out of the jar to get the least amount of liquid in the salad). Toss. Add the mayonnaise mixture and toss until all is well coated. Refrigerate at least 2 hours before serving.
Tips: Try adding bacon bits or chopped tomatoes.
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