Macaroni Salad

Hi Becky,

Well, that recipe happens to be one of my favorites, and I certainly don’t want to cause any family discord! So, below is the recipe. I’ll try to get the recipe and picture into the recipe section soon. The very best to your sister-in-law and the rest of the family!

Creamy Macaroni Salad

This delicious salad was always a family favorite at summer picnics.

Preparation time: 15 minutes

Cooking time: none

Serves 6

16 ounces elbow macaroni

1 each medium red and green bell pepper

1 cup mayonnaise 1 tablespoon cider vinegar

1/2 teaspoon granulated sugar

1/2 teaspoon each salt and black pepper

1 cup chopped celery

1 medium yellow onion, chopped (about 1 cup)

Cherry tomatoes, optional for garnish

1. Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2. Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3. For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended.

4. Add cooked cooled macaroni, chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly. 5. Place salad on serving platter. Garnish with cherry tomatoes, if desired, and serve.

Grandma’s Secret Tip

When Grandma cooked pasta, she didn’t have a pasta pot to use. If you don’t have one to cook your pasta in, use Grandma’s old-fashioned version of a pasta pot. She placed a metal colander or a large metal strainer inside a pot of boiling water. Then she placed the uncooked pasta in the colander or strainer. When the pasta was done cooking, she simply lifted the colander out of the pot to drain the pasta.