Can you believe it is already July! How did this happen? What are everyone's plans for the big day? We have the usual party bbq to go to. The kids will play, splash and watch a firework show. This salad will be in tow with me on Thursday. It is my grandmothers recipe and I make it quite often throughout the summer months. I urge you to give it a try. I promise you will love it!Ingredients
1 package elbow macaroni or any other shot cut pasta, cooked according to package directions, rinsed, and drained
1/2 cup diced celery
1/4 cup minced red onion
1/4 cup chopped carrots
1/4 cup chopped green bell pepper
1/2 cup seeded diced roma tomato
1 cup prepared mayonnaise
1 teaspoon dry mustard
1/2 teaspoon prepared mustard
2 teaspoons sugar
2 tablespoons cider vinegar
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
In a large bowl combine the macaroni, celery, onion, carrots bell pepper and tomato. In a small bowl, whisk together the mayonnaise, mustard's sugar, vinegar, and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Refrigerate until ready to use.
Store covered in the refrigerator, for up to 3 days.
*If making ahead you may need to add more mayo as the pasta tends to soak it up.