A classic macaroni salad, great for picnics, BBQ’s, potluck parties, or enjoying at home. This delicious recipe makes a lot so make sure you have some room in the fridge, or make a half recipe.
1 pound whole wheat elbow macaroni, boiled until tender in salted water, drained, rinsed in cold water, and drained again
1 cup mayonnaise
1 1/2 cups coarsely grated carrots (about 2 large)
1 cup diced celery
1 scallion, sliced in half lengthwise and slivered
1/4 cup white vinegar
1/2 cup sugar
1 Tablespoon pickle relish
1 Tablespoon yellow mustard
3 teaspoons kosher salt (or 1 1/2 teaspoons table salt)
Fresh ground black pepper
2 Tablespoons finely chopped parsley
Combine pasta and vegetables in a large bowl.
Whisk together mayo, vinegar, sugar, relish, mustard, salt and pepper. Pour over the salad, add the parsley, and stir together gently. Cover and refrigerate 1 -2 hours before serving.
Serves 8 – 10
Adapted from: family.go.com