Macaroni Salad

By spend with pennies

Ingredients

8 ounces elbow macaroni (approx. 2 cups dry, or any short pasta)
1 cup diced celery
½ cup shredded carrots
½ cup diced red bell pepper
¼ cup diced red onion (or thinly sliced green onion)
1 cup mayonnaise
3 tablespoons apple cider vinegar (or white vinegar)
2 tablespoons granulated sugar
2 tablespoons sweet relish
1 teaspoon yellow mustard (or Dijon mustard)
¼ teaspoon salt
¼ teaspoon black pepper

Prep Time20mins
Cook Time15mins
Servings6

Instructions

In a large pot, cook the elbow macaroni in salted water according to the instructions on the package. Drain well and rinse it under cold water to stop cooking.

To make the dressing, in a large bowl, combine mayonnaise, vinegar, sugar, relish, mustard, salt, and pepper. Mix well.

Add the drained macaroni, celery, carrots, red pepper, and onion to the dressing. Toss well to coat. Taste and add additional salt and pepper if desired.

Refrigerate the macaroni salad for at least 1 hour before serving.