Macaroni Salad (Print Version)

# Ingredients:

01 - 2 cups uncooked elbow macaroni (about half a pound).
02 - Diced celery, 1 cup.
03 - Shredded carrots, 1/2 cup.
04 - A half cup of diced red bell pepper.
05 - 1/4 cup of finely chopped green or red onion.
06 - A cup of mayo.
07 - 3 tbsp apple cider vinegar.
08 - 2 tbsp sugar.
09 - Sweet pickle relish, 2 tbsp.
10 - 1 tsp of yellow or Dijon mustard.
11 - A pinch (1/4 tsp) of salt.
12 - 1/4 tsp ground black pepper.

# Instructions:

01 - In salted water, boil macaroni. Stop at al dente. Rinse with cold water after draining.
02 - Combine mayonnaise, vinegar, and sugar in a bowl. Add mustard and relish. Stir in pepper and salt.
03 - Pour the cooled pasta into a big bowl. Toss with dressing, then add all the chopped veggies. Mix well and check the flavor.
04 - Let sit in the fridge for at least an hour. It tastes great when prepped a day in advance.

# Notes:

01 - Stays fresh for up to 4 days in the fridge.
02 - Feel free to switch out the veggies.
03 - Small-shaped pasta works best overall.
04 - Yields about 6 cups.

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