Description
A creamy, tangy side dish that is perfect for summer gatherings and barbecues.
Ingredients
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/2 cup celery, chopped
- 1/4 cup red onion, chopped
- 1/4 cup bell pepper, chopped
- 2 tablespoons vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, around 7-8 minutes. Drain and rinse under cold water to cool it down.
- Combine the veggies: In a large mixing bowl, mix the cooled macaroni, chopped celery, red onion, and bell pepper.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper until smooth and creamy.
- Mix it all together: Pour the dressing over the salad mixture and stir until everything is well coated.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Enjoy your salad chilled at picnics, potlucks, or barbecues.
Notes
Don’t overcook the macaroni and adjust the dressing according to your taste preferences.