This creamy macaroni salad is loaded full of fresh crunchy vegetables. Its the perfect summer side dish for a picnic or potluck!
- 2 cups uncooked macaroni noodles
- 1/2 cup diced red pepper
- 1/2 cup diced green pepper
- 1/2 cup diced celery
- 1/4 diced green onion
- 1/2 cup julienned carrots
- 1/2 cup mayo
- 1 TBS apple cider vinegar
- 1 TBS sugar
- 1 tsp salt
- 1/2 tsp pepper
Cook the macaroni until package directions. Drain and rinse the noodles and set aside.
Prepare all your vegetables while the noodles are cooking.
In a small bowl mix together the mayo, vinegar, sugar, salt, and pepper. Adjust the amounts according to your taste.
Place the noodles, vegetables in a bowl. Pour the dressing over the bowl (start with about 2/3 of it) and mix it all together. Add more dressing if needs be.
Cover completely and place in the fridge for 2-4 hours before serving.