Small Macaroni Salad

Name: Small Macaroni Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 oz Elbow Macaroni (4 ounces (1cup) macaroni); ¼ cup Mayonnaise (1/4 cup (52g) mayonnaise); 1 tbsp White Vinegar (1 tablespoon white vinegar); 1 tsp Granulated Sugar (1 to 2 teaspoons granulated sugar — up to 2); 1 tsp Dijon Mustard (1 heaping teaspoon Dijon mustard (or yellow mustard)); 0.13 tsp Table Salt (1/8 teaspoon salt); 0.13 tsp Black Pepper (1/8 teaspoon black pepper); 0 pieces Cayenne Pepper (Pinch of cayenne); 1 piece Scallion (1 small green onion (diced, use green and white parts)); ½ cup Bell Pepper (1/2 cup finely diced bell pepper (any color)); ¼ cup Celery (1/4 cup finely diced celery); ¼ cup Carrot (1/4 cup finely grated carrot)

Small Macaroni Salad - Side Dish (American)

45 minAmerican

Servings4

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Vegetarian
Dairy Free
Pescatarian

Steps

1Bring a medium pot of generously salted water to boil and cook macaroni according to package instructions. Drain and set aside to cool completely. Stir occasionally to prevent the noodles from sticking together too badly.
2In a medium bowl, combine all of the dressing ingredients and whisk together until smooth. Add vegetables and toss to coat. Cover with plastic wrap and refrigerate until pasta is cool.
3Once pasta is cooled, stir pasta into the dressing. Serve and enjoy!