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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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My favorite macaroni salad ever. Easy to make and I always have the ingredients on hand. No weird ingredients that require me to run to the store. I am posting this because i don't want to lose the recipe. The kids love this one. I don't add as much mayo as they list and you can easily add a handful of frozen/canned peas or corn to make it more colorful and tasty. Tastes better the next day. Cooking time does not include chilling time. Ingredients:
1 (16 ounce) box ronzoni elbow macaroni, uncooked |
1 1/2 cups mayonnaise or 1 1/2 cups low-fat mayonnaise |
1 cup plain yogurt |
1/4 cup cider vinegar or 1/4 cup white vinegar |
2 tablespoons prepared mustard |
2 tablespoons sugar |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 1/2 cups sliced celery |
1 1/2 cups chopped red peppers or 1 1/2 cups green peppers |
1 cup coarsely shredded carrots or 1 cup thinly sliced radish |
1/2 cup sliced green onion |
1/4 cup chopped fresh parsley |
Directions:
1. Cook pasta according to package directions; drain.
2. Rinse with cold water to cool quickly; drain well.
3. Meanwhile, in large bowl, stir together mayo, yogurt, vinegar, mustard, sugar, salt and pepper.
4. Stir in cooled pasta and remaining ingredients.
5. Cover; refrigerate.
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