Macaroni Salad
Ingredients
16 oz of elbow pasta
1-1/2 cups mayonnaise
1 cup plain yogurt
1/8 cup cider vinegar
1/8 cup white vinegar or white wine vinegar
2 tablespoons yellow mustard
2 tablespoons sugar
1/2 teaspoon black pepper
1-1/2 cups chopped celery (I usually use about 3/4 cup)
3/4 cup chopped red pepper
3/4 cup chopped green pepper
1 cup shredded carrot
1/4 cup shredded or sliced radishes
1/2 cup red onion (We like onion so I will sometimes increase)
Directions
Cook pasta, drain and rinse in ice water. You want your pasta to be ice cold, drain well. I usually let it drain while I’m putting together the other ingredients.
While the pasta is cooking I prep all of my veggies and put them in a large mixing bowl.
In a medium bowl mix the mayonnaise, yogurt, vinegars, mustard, sugar, salt and pepper. Original recipe called for 1 teaspoon salt.
Add your pasta to the large mixing bowl and then pour your dressing over. Mix well.
This salad is better after it has had a while to sit and all the flavors come together. As a result the pasta will sometimes soak up a lot of the dressing. I usually make a smaller batch of dressing and redressing just before serving. You can judge if you need to redress or not.
Equipment
Large Pot
Measuring cup – wet and dry
Measuring spoons – wet and dry
Cutting board
Knife
Large spoon for mixing
Large mixing bowl
Medium mixing bowl
Serving bowl – if you are not going to use your large mixing bowl