Macaroni Salad

Salad

•  2 cups uncooked elbow macaroni

• 2 cups English cucumber 2 cucumbers, cut in half moons

•  1 green bell pepper diced, 1 cup

•  2 stalks celery finely diced, 3/4 cup

•  1/2 large red onion finely diced, 1 cup

•  1 (14-to-16-ounce) package coleslaw mix see note 1

 

Dressing

•  1-1/2 cups mayo

•  1/4 cup granulated sugar see note 2

•  1/4 cup apple cider vinegar

•  1/2 teaspoon garlic powder

•  1 tablespoon lemon juice

•  1/2 teaspoon salt

•  1/4 teaspoon pepper

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Instructions 

• Measure 2 cups dry macaroni. Boil 8 cups water; add 2 tsp salt and macaroni. Boil according to package directions for al dente. Drain and rinse under cool water for 30 seconds. Shake off excess water and let cool completely.

• In a small bowl, whisk together all dressing ingredients. Refrigerate until ready to use.

• Remove an inch from each end of the cucumbers, then slice into half moons. Finely dice the green pepper, celery, and red onion.

• Once cooled, add macaroni to a large bowl. Toss with coleslaw mix, cucumbers, green pepper, celery, and red onion.

• If serving the same day, pour dressing over the salad and toss until well coated. Cover and chill for 30–60 minutes before serving. Toss again and adjust seasonings if needed. Once dressed, it’s best enjoyed same day.