Tasty Tuesday: Simple Macaroni Salad

Recipe and Image Source

1/2 lb. elbow macaroni
3/4 cup diced carrot
3/4 cup diced celery
1/2 cup diced red onion {or yellow}
1/2 cup diced yellow pepper {optional}
1/3 cup diced dill pickle
1/4 cup diced black olives
1/2 cup real mayonnaise {heaping 1/2 cup}
2 tablespoons white vinegar
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
salt & pepper, to taste

Bring large pot of water to boil. Salt water generously and pour in pasta. Stir and cook 7-10 minutes or until al dente. While pasta is cooking chop all your veggies. Drain pasta and rinse under cold water until cold. Pour into large bowl and top with chopped veggies. Stir in mayonnaise, vinegar and seasonings until everything is well coated. If it doesn’t seem like there’s enough mayonnaise to go around, add in a splash of water or a little more mayonnaise. Refrigerate until ready to serve.

I’ve made this twice in the last 3 weeks.  I adjusted the recipe slightly.  I used corkscrew pasta, added more vinegar than the 2tbsp the recipe calls for and added an extra 1/4 cup of mayo.  Brian devours this like crazy.  Addison won’t eat it because it has “stuff” on it (carrots, celery, peppers).


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