Macaroni Salad

With produce coming from my garden (well, I have to go get it...) in abundance, I want to enjoy as much of it fresh while I have it fresh and free! One of my favorite recipes for fresh peppers is Macaroni Salad. I am a little bit of a Macaroni Salad Snob when it comes to Macaroni Salads. Not all of them are created equal. Generally I can eat most of them, some are just gross, and this one, well, I don't usually come across it's rival at picnics or carry-ins unless I take it myself.

You need:
1/2 pepper, chopped
1/2 onion, chopped
1 carrot, grated
3 hardboiled eggs, diced

1/2 lb. pasta; cooked, drained and rinsed with cold water

Mix together the pasta, eggs, carrot, pepper and onion.

In a small bowl (or measuring cup), combine:

1 cup Miracle Whip or Mayonnaise
1 Tbsp. mustard
2 Tbsp. Red Wine Vinegar (or regular vinegar)

Pour over salad and stir to combine.

Eat some right away, or refrigerate to let the flavors "meld". I go for both.

Macaroni Salad

1/2 lb. pasta; cooked, drained and rinsed with cold water

1/2 pepper, diced

1/2 onion chopped

1 carrot, grated

3 hardboiled eggs, diced

1 cup Miracle Whip or Mayonnaise

1 Tbsp. mustard

2 Tbsp. red wine vinegar or regular vinegar

Combine pasta, pepper, onion, carrot and eggs in large bowl. In smaller bowl stir together Miracle Whip, mustard and vinegar; pour over pasta mixture. Cover and refrigerate until served.

Yields about 8 cups

And just in case my Wisconsin Cheese Friend wonders if I'm ignoring her request for my Potato Salad recipe... nope, this one is just a bit faster to make and I got started late. All in good time, my friend.

Disclaimer: I only posted a 1/2 recipe. It made about 2 quarts of finished salad, so unless you have an army to feed or want to eat it 3 meals a day for a week, I don't recommend making a whole recipe.