Macaroni Salad
- 1½ cups Macaroni, Salad Macaroni or Other Small Pasta
- ⅓ cup Celery, chopped
- ⅓ cup Onion, chopped or 1-2 teaspoon of onion powder
- ⅓ cup Dill Pickle, chopped
- ¾ cup Mayonnaise or Vegan Mayonnaise
- 1 tablespoon Vinegar or Dill Pickle Juice
- 2 tablespoons Mustard, we use yellow
- ¼ teaspoon Salt or to Taste
- ¼ teaspoon Pepper
- ¼ teaspoon Dried Chives
- ¼ teaspoon Dried Dill Weed
- ¼ teaspoon Dried Parsley
- Cook pasta according to directions, drain and set aside.
- Chop the celery, onion and pickles. Mix with the cooked pasta.
- In a medium bowl, mix together the mayonnaise, mustard, vinegar or dill pickle juice, salt, pepper, chives, parsley, and dill weed.
- Mix the dressing with the pasta and vegetables until well combined.
- Refrigerate until ready to serve
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