The weather is starting to really warm up here down in southern Utah. I imagine in about a month the northern states will feel the warmth and people will start to pull out their grills. This macaroni salad is pretty addictive for me. It's sweet, salty, and tangy all at once, perfect for any outdoor party. Why buy a macaroni salad at a store deli when this one can be whipped up so quickly? The bits of small chopped veggies give a good texture change to the macaroni.
I'm pretty sure it was my sister-in-law that introduced my family to this macaroni salad. I got the recipe from my mom a few years back. Delicious.
Macaroni Salad
Serves 6-8
Ingredients
4 cups uncooked macaroni
1 cup mayo
1/3 cup sugar
1/4 cup white vinegar
2 1/2 T yellow mustard
1 1/2 tsp salt
1/2 tsp pepper
1 Small chopped onion (I prefer a few dashes of onion powder so you don't chomp down on raw onion)
2 stalks celery, chopped
1 small green pepper, chopped
1 large carrot, grated
Directions
Bring a large pot of water to a boil and cook pasta until just al dente.
While its cooking mix all the other ingredients in large bowl.
Drain and rinse pasta to cool it off.
Add pasta to the large bowl and stir together.
Refrigerate until needed.
