This salad is one that I make all the time in the summer and everyone loves it. Even my kids and their friends ask me to make this because they love it so much. If you need a side dish to complete a meal or bring to a BBQ, make this and I guarantee everyone will want the recipe.
This is a modified recipe of a macaroni salad my Mom always made for me. When I was a kid, she often made this into a complete meal by adding a can of tuna.
1 pound elbow macaroni (I recommend Barilla)
1-1/2 cups mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon of sugar
Salt and pepper, to taste
1/2 onion, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 carrots, chopped
A handful of fresh parsley, chopped and some left over for garnish
Bring a large pot of salted water to a boil. Add macaroni and cook, about 7 minutes. Don’t overcook. This is best served al dente (a little firm). Rinse under cold water and drain.
In a large bowl, mix together the macaroni, mayonnaise, vinegar, sugar and a good sprinkle of salt and pepper. Stir in the onion, celery, green pepper, red pepper, carrot, and parsley. Refrigerate for a few hours or overnight. Before serving, taste the salad and add more salt and pepper if needed. Top with a garnish of fresh parsley.Print