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Macaroni Salad

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 8 hours 30 minutes
Servings 8 -10

Ingredients
  

  • 1 # elbow macaroni 4 cups
  • 1 cup mayonnaise
  • ¼ cup white vinegar
  • 2 Tbsp sugar
  • 2 Tbsp mustard try Dijon
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • 2-4 shakes hot sauce
  • 1 rib celery minced
  • 4 green onions minced
  • ½ Red Pepper
  • ½ Green Pepper
  • Other options you can add:
  • 4-8 hard-cooked eggs chopped
  • 1 cup diced ham
  • 1 cup shredded cheddar
  • 1 large pickle chopped
  • ½ cup stuffed green olives chopped

Instructions
 

  • Combine the dressing ingredients first.
  • Add the chopped veggies to the dressing so that they can flavor each other, and put into the fridge to blend (at least 4 hours, but overnight would be great). You can also add the optional ingredients at this point.
  • Cook the macaroni in 4 quarts of salted water until done, drain but do not rinse! Allow to cool completely before adding the dressing. Stir the macaroni occasionally to help it cool.
  • When the pasta is cool and tacky, add the dressing to it and stir through. Put back into the fridge overnight, or for at least 4 hours.
  • Remove the salad from the fridge before serving, and taste it; adjust seasonings as needed.
  • You can freshen the salad up with a dollop of mayo and 1-2 tsp of cold water.
  • Garnish with some chives or parsley.
  • This can be kept in the refrigerator for another 2-3 days. If it gets too thick, you can loosen it with a little water stirred in.