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Side: Macaroni Salad

Source of Recipe


From "Magnolia Table, Volume 2" by Joanna Gaines



List of Ingredients



• 8 ounces elbow macaroni
  
• 1½ cups mayonnaise, preferably Hellmann's
  
• 1 tablespoon champagne vinegar or apple cider vinegar
  
• 1 tablespoon Dijon mustard
  
• 1 teaspoon sugar
  
• 1 teaspoon kosher salt
  
• ½ teaspoon ground white pepper
  
• 2 celery stalks, cut into small dice
  
• 1 cup diced red bell pepper (about 1 medium)
  
• ¼ cup diced red onion
  
• ¼ cup chopped fresh parsley
  






Instructions



1. Cook the macaroni according to the package directions. Drain and let cool for 15 minutes.
   
   
2. In a large bowl, whisk together the mayonnaise, vinegar, mustard, sugar, salt, and white pepper until well combined.
   Add the drained and cooled macaroni, the celery, bell pepper, onion, and parsley. Toss to coat evenly.
   
   
3. Refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to three days.
   
   Makes 10 servings