Classic Macaroni Salad

Summertime and potato salad, macaroni salad and grilling all just go together! This macaroni salad is not the one I make most often but I like to make it once in a while as a change of pace. The dressing is what makes the difference in it. I like lots of “stuff” in my macaroni salad but you can add or delete items as your tastes dictate. The dressing is a little tangy and a little sweet and is very creamy. Macaroni salad just can’t be beat with hamburgers, hot dogs or with steaks. Enjoy!

Ingredients:

  • 4 cups macaroni (elbow or small shells work good)
  • 1 cup mayonnaise
  • 1/4 cup vinegar (you can use white or I use apple cider vinegar)
  • 2/3 cup white sugar (1/4 works well if you want less sweetness)
  • 2 tablespoons prepared mustard
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large onion, chopped (red onion works well)
  • 2 stalks celery, chopped
  • 1 green (or red) bell pepper, chopped
  • 1/4 cup grated carrots
  • 1/2 cup black olives, sliced
  • 1/2 cup frozen green peas
  • 3 eggs, hard boiled, chopped
  • 1 small jar chopped pimentos

Directions:

Cook macaroni as directed on package. Rinse under cold water and drain.

In large bowl, mix together mayonnaise, vinegar, sugar, mustard, salt and pepper. Cool in refrigerator until macaroni is cooked. Then stir in macaroni and onion, celery, bell pepper, carrots, olives, eggs and pimentos. Refrigerate at least 4 hours or preferably overnight to let flavors blend.

 

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