Mac and Veggie Salad

[Guest guest]

Mac and Veggie Salad

 

1 lb. elbow macaroni, cooked al denté

1 cup mayonnaise or vegenaise

1 TB cider vinegar OR

1 TB dill pickle juice

1/2 tsp. sugar

1/2 tsp. salt

1/2 tsp. ground black pepper

1 cup chopped celery

1 cup green bell pepper, chopped

1 cup red bell pepper, chopped

1 cup yellow onion, chopped

Cherry tomatoes, for garnish

 

Prepare macaroni according to package directions, but do not add salt. Drain

in a colander. Run cold water over macaroni to cool. Drain thoroughly.

 

In a large bowl, combine mayonnaise, vinegar, sugar, salt, and black pepper. Mix

well.

 

Add macaroni, celery, green pepper, red pepper, and onion to bowl. Toss to coat.

Place

salad on a serving platter. Garnish with cherry tomatoes. Serve.

 

Serves: 4 to 6.

 

Jenn B aka Mom2Sam and Tiny

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