Tuesday, July 10, 2012

Macaroni Salad

This is just as good as you remember from your trips to the cafeteria.  Maybe even better.  It's a perfect addition to a picnic or barbecue dinner menu.

Macaroni Salad
This recipe makes a whopping 10 cups.  Adjust amounts downward for a family dinner-size portion.

1 pound elbow macaroni, cooked, drained and cooled
1 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced green pepper
1/2 cup diced red onion
1/2 cup sliced green onions
1/4 cup chopped parsley
1/4 cup diced dill or sweet pickles, optional

1 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons coarse-grain mustard
1 tablespoon sugar
Salt and pepper to taste

Whisk all dressing ingredients together in a large bowl.  Stir in the macaroni and vegetables and mix well.  Season to taste with salt and pepper.  Chill before serving.

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