Quick, easy and delicious salad, and everyone loves it.
YIELD
6 servingsPREP
10 minCOOK
0 minREADY
10 minIngredients
1
237
CUP
ML
MAYONNAISE
or 2 tablespoons mayonnaise, 5 tablespoons of each low-fat sour cream and yogurt for a lighter but still creamy version
or 2 tablespoons mayonnaise, 5 tablespoons of each low-fat sour cream and yogurt for a lighter but still creamy version
Directions
Assemble your ingredients, get the macaroni cooking according to package directions and prep the vegetables.
In a large bowl, stir mayonnaise, vinegar, mustard, sugar, salt, and pepper until smooth.
Add macaroni, celery, green pepper, and onion, toss to coat well.
Cover.
Refrigerate at least two hours to blend flavors.
Comments
I think you mean 1 cup of green pepper not black pepper:)
Thanks for your comment, just edited the recipe, and it should be 1 cup of chopped green bell pepper :)
This is a standard "in-a-pinch" salad for me. I do, however, use less chopped green bell peppers (1/2 c.) and add some sliced stuffed Spanish olives. A also season with a bit of "BAM" to give it a little kick.
I omit the tsp. of salt completely and instead throw in a few slice pimento-stuffed manzanilla olives. I also use honey dijon instead of the yellow mustard.
Try this green bean/macaroni salad: Combine one large can French sliced Allen green beans, one medium red onion, thinly sliced in circles, one can sliced black olives, some green capers, few garlic cloves, crushed, and one half pound elbow macaroni, cooked according to directions and finally, one bottle of Newman's Own Family Style Italian Dressing. I think you will enjoy it. Do not remember where it came from. Maybe All - recipes. Gin Bell