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Pasta and Dressing
- 1 cup elbow macaroni Cook according to package instructions
- 1/2 cup mayonnaise Use more or less to taste
- 1 tablespoon apple cider vinegar Adds tanginess
Vegetables
- 1/4 cup chopped celery For crunch
- 1/4 cup chopped bell pepper Any color bell pepper
- 1/4 cup diced onion Red or white onion works well
Seasoning
- to taste Salt and pepper Adjust based on preference
Method
Preparation
- Cook the elbow macaroni according to package instructions; drain and rinse with cold water.
- In a large bowl, combine the cooked macaroni, mayonnaise, celery, bell pepper, onion, and apple cider vinegar.
- Season with salt and pepper to taste.
- Mix well and refrigerate for at least 30 minutes before serving.
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Notes
For best texture, cook the macaroni al dente. You can add your favorite vegetables or try using Greek yogurt for a healthier twist. Store in an airtight container in the refrigerator for 3-5 days.