Macaroni Salad Side Dish Recipe
1 pkg (16oz) elbow macaroni
1 c reduced-fat may
3-4 tbsp water or 2% milk
2 tbsp red wine vinegar
1 tbsp sugar
1 ½ tsp salt
¼ tsp garlic powder
¼ tsp pepper
1 small sweet yellow, orange, or red pepper, finely chopped
1 small green pepper, finely chopped
1 small onion, finely chopped-I used red onion
1 celery rib, finely chopped
2 tbsp minced fresh parsley
- Cook macaroni according to package directions. Drain, rinse with cold water and drain again.
- In a small bowl, mix mayo, water, vinegar, sugar, and seasonings until blended. In a large bowl, combine macaroni, peppers, onion, and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered for 2 hours or until cold. Cover and refrigerate the remaining dressing to add just before serving.
- To serve, stir in reserved dressing and sprinkle with parsley.
Another perfect cookout recipe. It reminds me of get-togethers when I was younger! This goes great with a nice Johnsonville brat on a hard roll! MMMMMMMMM.