Macaroni Salad

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4 cups cooked elbow macaroni

1 cup mayonnaise

1/4 cup distilled white vinegar

2/3 cup sugar

2 1/2 tablespoons prepared yellow mustard

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 large onion, chopped

2 stalks celery, chopped

1 green bell pepper, seeded and chopped


1. In a mixing bowl, combine mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper and macaroni.

2. Refrigerate for at least 4 hours before serving.

Bon Appetit!

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