Classic Macaroni Salad

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This macaroni salad has graced many of our BBQ's this summer. It is tangy with hint of sweetness, super easy to make, and it is sure to be a hit with your family!





4 cups uncooked elbow macaroni ( I use 500 gram bag)

1 cup mayonnaise
1/4 cup  white vinegar
2/3 cup white sugar ( or adjust to your liking)
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper


Add in options:

 sliced olives
chopped hard boiled eggs
diced onions
chopped red or green peppers
shredded carrots
sliced celery
chopped pickles
diced deli meats
diced cheese
slices green onions

Bring a large pot of lightly salted water to a boil.
Add the macaroni, and cook until tender, about 8 minutes.
Rinse under cold water and drain. Make sure its nice and cool before adding the dressing!

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.
Stir in the  cold macaroni. Next add in what ever extras you like!
Refrigerate for at least 4 hours before serving, but preferably overnight.

recipe source


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