Recipe by joan in CNY
This has been one of my family favorites for years. I believe it came from Hellman's originally but I have modified it somewhat and only use Kraft Mayo.
Top Review by SmoochTheCook
Made this last night for a gathering my mom is attending today. She tasted it just a bit ago and said it was amazingly good, as she usually doesn't like pasta salads. I did have to add an extra cup of mayo (used the whole fat stuff last night and the extra cup is fat free) to get the creaminess back to it, but it worked out just fine.
Update: Ahhh, I just found this recipe again after a LONG time. I lost my printout and for some reason, I didn't put it in my keeper cookbook on here. I made this for the church Sunday school kick off tomorrow. I put in some halved cherry tomatoes for color. Used tricolor rotini and yellow mustard. I gave mom a small bowl of it and she came back in or seconds. :D Thanks again!
- 1 cup mayonnaise
- 1 tablespoon vinegar
- 1 tablespoon fresh lemon juice (not from concentrate)
- 1 tablespoon prepared mustard (I use dijon)
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 8 ounces elbow macaroni, cooked, drained (I use the Barilla brand-it has the little ridges in it that helps to hold the dressing in-also use i)
- 1 cup sliced celery
- 1 cup chopped green peppers or 1 cup red pepper
- 1⁄4 cup chopped onion