Photo&Recipe from here.
Yummy macaroni salad recipe....but next time I'll use less sugar and more mayo.
Yield: Serves 8-10
1 pound whole-wheat elbow macaroni, boiled until tender in heavily salted water, drained, rinsed in cold water, and drained again
1 1/2 cups coarsely grated carrots (about 2 large)
1 cup diced celery (about 2 stalks) (I omitted)
1 fat scallion, sliced in half lengthwise and slivered (I omitted)
1 cup Hellman's or Best Foods mayonnaise
1/4 cup white vinegar
1/2 cup sugar
1 tablespoon hotdog relish
1 tablespoon yellow mustard
3 teaspoons kosher salt (or half as much table salt)
Freshly ground black pepper
2 tablespoons finely chopped parsley
- Combine the pasta and vegetables in a large bowl.
- Whisk together the mayo, vinegar, sugar, relish, mustard, salt, and pepper, pour this over the salad, add the parsley, and stir together gently. Let sit in the fridge, covered, for an hour or two.
