Wednesday, June 12, 2013

Macaroni Salad

I made this for a church picnic a couple of weeks ago.  It was so good!

Macaroni salad is a great summery side for hamburgers.  There's tons of flavor in this salad, too...I married about four different recipes and I was happy with the result.

I would tell you that Baby Bear loved it.  But he eats virtually everything, so I'm not sure his vote counts for much?

One last thing.  Don't leave out the mustard.  I tried to be clever and leave it out but it was so much better with the mustard!

Happy summer, y'all.  Eat it up.

Macaroni Salad

1 lb. elbow macaroni, cooked in salted water according to package directions and rinsed
12 oz. jar roasted red peppers, drained and chopped
1 cup finely chopped celery
1 bunch green onions, chopped
4 hard-boiled eggs, chopped
3 T sweet pickle relish
1 1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
2 tsp yellow prepared mustard
1 cup mayonnaise
1/2 cup sugar
1/4 cup apple cider vinegar

Place the rinsed pasta (make sure you drain it WELL!) in a large bowl.  Add the remaining ingredients and toss to combine.  Cover and refrigerate for at least 3-4 hours until chilled.  Stir again and add a little bit of mayo if it seems dry (the pasta will drink up the sauce).

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