Over the Fourth, we did a lot of cooking. One of the most delicious dishes we made was Macaroni Salad. This is a tried and true recipe that I have made countless times over the years. It is fool-proof. It turns out wonderful every time I make it. It is simple and delicious. I would like to share it with you.
Crest Avenue Macaroni Salad
Ingredients
8 ounces macaroni (your choice - elbow, rotini, penne, rigatoni)
1 cup mayonnaise (do not use Miracle Whip)
2 tablespoons apple cider vinegar
1 tablespoon creamy Dijon Mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon white pepper
1 cup finely diced celery
1 cup finely diced red, green, yellow or orange bell pepper (use a variety of colors if you like)
1/4 cup chopped onion
2 fresh, chopped tomatoes
Directions
Cook macaroni according to package directions, preferably al dente; drain and rinse with cold water until completely cool.
Combine and whisk together until smooth, mayonnaise, vinegar, Dijon Mustard, sugar, salt and pepper in large bowl. Stir in macaroni. Stir in celery, pepper, onion and tomato. Preferably, serve chilled. Overnight, if possible. Can be served at room temperature.
Crest Avenue Macaroni Salad
Ingredients
8 ounces macaroni (your choice - elbow, rotini, penne, rigatoni)
1 cup mayonnaise (do not use Miracle Whip)
2 tablespoons apple cider vinegar
1 tablespoon creamy Dijon Mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon white pepper
1 cup finely diced celery
1 cup finely diced red, green, yellow or orange bell pepper (use a variety of colors if you like)
1/4 cup chopped onion
2 fresh, chopped tomatoes
Directions
Cook macaroni according to package directions, preferably al dente; drain and rinse with cold water until completely cool.
Combine and whisk together until smooth, mayonnaise, vinegar, Dijon Mustard, sugar, salt and pepper in large bowl. Stir in macaroni. Stir in celery, pepper, onion and tomato. Preferably, serve chilled. Overnight, if possible. Can be served at room temperature.
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