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    Macaroni Salad

    6:46 AM, Apr 17, 2013   |    comments
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    LITTLE ROCK, Ark. (KTHV) -- Deanna Fleming with Catering Creations shares this recipe for macaroni salad.

    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.

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