Classic Macaroni Salad
1 pound (4 cups) uncooked elbow macaroni, cooked in well-salted water
For the dressing:
1 cup mayonnaise
1/4 cup white vinegar
2 tablespoons white sugar
2 tablespoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Mix all that together then start with the vegetables
1/2 cup green onions, use white and light parts
1 cup finely diced celery
3/4 cup diced yellow or red bell pepper
1/2 cup diced green pepper
1/2 cup grated carrot
Combine the dressing and vegetables. Let it sit for about an hour in the fridge covered.
Boil some pasta and let it come to room temperature this is important so the mayo in the dressing doesn't turn to oil.
Mix everything together, let sit for a few hours in the fridge or for best results overnight, then add just a little bit more mayo when you take it out of the fridge, it will look a little dry when your first pull it out, which is perfectly fine.
And your done.
