Prep 20 mins
Cook 8 mins
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.
- 236.59 ml mayonnaise
- 14.79 ml vinegar
- 14.79 ml fresh lemon juice (not from concentrate)
- 14.79 ml prepared mustard (I use dijon)
- 4.92 ml sugar
- 2.46 ml salt
- 1.23 ml pepper
- 226.79 g 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)
- 236.59 ml sliced celery
- 236.59 ml chopped green peppers or 236.59 ml red pepper
- 59.14 ml chopped onion
- Combine first 6 ingredients.
- Stir in remaining ingredients.
- Cover, chill (I alway top this with a sprinkle of paprika).
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!
I made this for a small BBQ at my house. Everyone raved about it! It wasn't sweet, even though there's sugar in it. I hate sweet salads! The vinegar and lemon add the right balance of freshness and makes it less heavy. I will be making this again, and again! Thank you!
This pasta salad was incredible! Let's face it...most macaroni salads go unnoticed. NOT THIS ONE! I times it by 4 for a big BBQ event and everyone loved it. I used red wine vinegar, half of the lemon juice, and red chopped red onion and dijon mustard. It is true...use the Barilla elbow mac...it does have ridges! Make the dressing as early as you can to let the salt, sugar, and pepper meld. I added the onion, celery and peppers to the mix. This is a winner! Enjoy it this summer!