LITTLE ROCK, Ark. (KTHV) -- Deanna Fleming with Catering Creations shares this recipe for macaroni salad.
4 cups uncooked elbow macaroni
1 cup mayonnaise (you can substitute light mayo if needed)
1/4 cup distilled white vinegar
1/4 cup white sugar
1/4 tsp Garlic Powder
2 tablespoons prepared Yellow Mustard or Dijon
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped (I like purple or red)
2 stalks celery, chopped
¾ Cup of Green Onion
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, garlic powder, salt and pepper. Stir in the onion, celery, green onion, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.