Macaroni Salad
Elbow macaroni tossed with diced celery, green pepper and sweet onion, dressed with mayonnaise, a splash of vinegar and sweetener. Chill before serving so flavors meld.
3 hours
6
Ingredients
- ·1 lb box elbow macaroni
- ·3 stalks celery, diced
- ·1 green pepper, diced
- ·1/4 sweet onion, diced
- ·Salt & pepper, to taste
- ·2–3 tablespoons mayonnaise
- ·1/8 cup vinegar
- ·3 packets Splenda (or other sweetener)
Preparation
- Step 1
Boil macaroni according to package directions; drain and refrigerate for a few hours until cool.
- Step 2
Dice celery, green pepper and sweet onion.
- Step 3
Combine chilled macaroni with the diced vegetables, mayonnaise, vinegar, Splenda, and salt & pepper. Toss to coat evenly.
- Step 4
Taste and adjust seasoning (more mayo for creaminess, more vinegar for tang, or additional sweetener). Chill until ready to serve.
Notes
Chilling for a few hours improves flavor. You can substitute sugar, honey or another sweetener for the Splenda, and add pickle relish or chopped hard-boiled egg if desired. Adjust mayo and vinegar to taste for creaminess/tang.
Mel Connolly