Macaroni Salad

MACARONI SALAD:

• ▢16 oz. elbow macaroni cooked
• ▢1 cup celery diced
• ▢1 cup sharp cheddar cheese cubed
• ▢1 cup cocktail tomatoes sliced
• ▢½ cup cucumber diced
• ▢½ cup green onion diced
• ▢1 cup mayonnaise
• ▢3 Tbsp. apple cider vinegar
• ▢2 Tbsp. sugar
  

  SEASONINGS:

  • ▢¼ tsp. garlic salt
  • ▢¼ tsp. onion powder
  • ▢¼ tsp. ground mustard
  • ▢¼ tsp. celery seed
  • ▢¼ tsp. dried parsley
  • ▢salt and pepper to taste
    

    Instructions:

    • Bring 2 quarts of salted water to a boil in a large pot.
    • Add macaroni and cook 10 minutes.
    • Drain and cool down by rinsing with cold water.
    • In a separate bowl, mix celery, cheese, tomatoes, onion, mayonnaise, vinegar and sugar together.
    • Add seasonings and mix well.
    • Place macaroni in a large serving dish and pour dressing over top. Mix well.
    • Cover and refrigerate at least 2 hours.
    • When ready to serve, add a tablespoon of mayonnaise to the salad to loosen it up. Add salt and pepper to taste.

      Notes:

      • Serve Southern Macaroni Salad over lettuce as a main dish, or as a side for barbecue, burgers or hot dogs.
      • Only boil macaroni for 10 minutes. Cooking longer will cause it to be mushy.
      • Adding extra mayonnaise just before serving will loosen up the salad that has absorbed most of the dressing.

      Nutrition:

      Calories: 323kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Sodium: 229mg | Potassium: 174mg | Fiber: 2g | Sugar: 5g | Vitamin C: 4mg | Calcium: 90mg | Iron: 1mg

      Nutrition info is an auto generated estimate