Macaroni Salad II
This is an excellent macaroni salad, I made this on 11 Jan 2018. This is a very versatile recipe that you can make different each time.
Ingredients
- 1 1/2 cups dry macaroni, or any small bite size pasta
- 1 cup mayo
- 2 tablespoons white vinegar
- 1 tablespoon prepared yellow mustard
- 2 cloves garlic, smashed and minced
- 1 onion, diced
- 2 cups import celery, diced
- 1 red bell pepper, diced
- 3 hard boiled eggs, chopped, chicken or duck
- 1/4 cup fresh parsley, chopped
Instructions
- Heat a pot of salted water to boiling, add and cook the macaroni until tender, drain and rinse under cold water, set aside to cool.
- While you are cooking the eggs and pasta, prep the vegetables.
- In a large mixing bowl, whisk together the mayo, vinegar, and mustard until smooth.
- Add the garlic, onion, celery, bell pepper, eggs, and parsley. Mix to coat then add the pasta and mix to coat.
- Refrigerate for several hours before serving as a side dish.
Notes
Low cost.
Variants: 1. Add 100 grams or so of shredded or cubed Cheddar or Swiss cheese. 2. Use any color bell you like.
Adapted from an internet recipe.