Erica’s Homemade Macaroni Salad

INGREDIENTS

• 8 ounces elbow macaroni 
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped onion (sweet or red)
• 3/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp prepared mustard
• 1 tsp sugar
• 1 tsp salt
• 1/4 tsp ground black pepper

OPTIONAL INGREDIENTS

• Hard-boiled eggs (diced)
• Diced ham
• Bacon bits
• Cherry tomatoes (quartered)
• Shredded carrots
• Chopped fresh parsley

DIRECTIONS

In a large pot bring salted water to a boil and add macaroni. Cook for 9 minutes, until al dente. Drain in a colander then rinse with cold water and then drain thoroughly. Let the noodles cool.

In a large bowl, mix in the cooled macaroni, celery, bell pepper, and onion. Add in any of the other desired optional ingredients to make your own.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper until combined. Pour the mixture into the macaroni and vegetables. Mix well until everything is thoroughly coated in the dressing.

Refrigerate for at least 4 hours before serving. Preferably overnight.

Stir before serving.  Yes, homemade is better than storebought.  Enjoy!!