Deli Mac Salad

This salad was born out of a love of pasta and a need for cold, refreshing sides during the hot Midwest summers. Whether you’re sprucing up a picnic, prepping for a work lunch, or just want a side dish that screams “homey,” this deli mac salad is as versatile as it is delicious.
This classic macaroni salad pairs wonderfully with grilled meats—think juicy burgers, spicy barbecue ribs, or smoky hot dogs. Looking for a lighter option? It also tastes great with a fresh green salad or a heaping slice of watermelon.And let me tell you, when you add fried chicken to it, you have a perfect combination!

INGREDIENTS

• 2 cups elbow macaroni, raw
• 3/4 cup mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup celery , finely chopped
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 hard-boiled eggs, chopped (optional)

INSTRUCTIONS

1. Cook the elbow macaroni according to package instructions until al dente. Then drain and rinse under cold water to cool. Set aside to drain completely.
2.In a large bowl, stir together mayonnaise, white vinegar, Dijon mustard, sugar, salt and pepper until smooth and creamy.
3. Add the cooled macaroni to the dressing and toss until evenly coated.
4. Add celery, red pepper and red onion, making sure the vegetables are well distributed throughout the noodles.5. If you are using hard-boiled eggs, fold them carefully here too.
6. Cover the bowl and let it cool in the refrigerator for at least an hour to allow the flavors to blend. The longer it stays, the better it gets!

Enjoy.

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