I used a 13.25 oz box of 100% whole grain elbow pasta, which made about 3 1/2 c of cooked macaroni. After reading several reviews I decided to taste the dressing before adding too much sugar, so I ended up using 1 c mayonnaise made with olive oil, 1/4 c apple cider vinegar, a little more than 1/3 c sugar, 1 T yellow plus about 1 t Dijon mustard because that's all I had, and I really like the dressing. I used 1 whole small red onion, 1/2 large red bell pepper, 1/3 c grated carrot, and 1 c thawed petite peas- it is very, very COLORFUL, and I'm sure much healthier than the stuff from the supermarket deli. I added 3/4 c of small cubes of sharp white cheddar cheese, because I usually add cheese and peas to liven up store bought macaroni salad. This is the first time in many years I have made macaroni salad from scratch and I will taste it again tomorrow after the flavors mellow and I take it to a potluck picnic.
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I used a 13.25 oz box of 100% whole grain elbow pasta, which made about 3 1/2 c of cooked...