Macaroni Salad

NOTE: If you dislike any of the veggies; you can leave them out and/or put less. Adjust the seasoning to your preference as well.

INGREDIENTS: 16 oz elbow pasta

1 purple onion, diced

1/2 green bell pepper, diced

3 stalks of celery, diced

3/4 cup mayonnaise

1 1/2 tbs yellow mustard

3 tbs white sugar

1-2 tsp white vingegar

season to taste: (my measurements are below)

3 tsp garlic powder

3 tsp onion powder

1-2 tsp paprika

4 tsp black pepper

3 tsp cajun seasoning


  1. Cook the pasta according to the package. When it's done, rinse with cold water and set aside.

  2. While the pasta is cooking, prep the veggies. Finely dice up the onion, celery and bell pepper.

  3. In a bowl, combine the mayo, mustard, sugar, vinegar, and seasonings.

  4. In the same bowl, add in the chopped veggies and cooled pasta.

  5. Combine well; cover and refrigerate for about two hours before serving.

NOTE: Store tightly covered in the fridge for up to 5 days!

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