(1/2) 1/4 cup onion, chopped
(2) 1 cup celery, sliced
(2) 1 cup green or red bell pepper, chopped
Cook macaroni to al dente according to package directions. Drain and shock in cold water to stop the cooking process. Drain thoroughly, and place in a bowl with other salad ingredients.
Dressing:
(2) 1 Tablespoon prepared mustard
(2) 1 teaspoon salt
(1/2) 1/4 teaspoon ground black pepper
(2) 1 teaspoon sugar
(4) 2 Tablespoons cider vinegar
(1 1/2) 3/4 cup mayonnaise
Mix all ingredients together, and add to salad. Mix thoroughly. Refrigerate until ready for service.
Optional: Can add (2) 1 6 ounce can of tuna OR (16) 8 ounces of shrimp.
TIM'S NOTES: A single batch of this salad might serve 2-4 people comfortably as a side dish. However, if you are feeding a few more than that, a double batch might be in order. The amounts above in parenthesis are for a double batch.
Sadly, many recipes call for 16 ounces of pasta, and (at least at my grocery store) pasta is coming in 12 ounce boxes. I measured the dry macaroni out, and a 12 ounces package=3 cups. So for 8 ounces dry macaroni in the original recipe, you would need 2 cups. For the double recipe, use 4 cups dry macaroni.
This salad is a very basic recipe and good as is. However, I think you could probably add anything your little heart desires or your imagination can dream up. You could add sliced olives, cubed cheese, radishes, cherry tomatoes, thawed (frozen) peas, cooked chicken, etc.
To make this salad gluten free, use your favorite gluten free macaroni in place of regular macaroni. Works like a charm!
