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Monday, July 6, 2015

Creamy Macaroni Salad

1 pound elbow Macaroni
1 red bell pepper, chopped
1 bunch Green onion
1 can black olives, sliced
1 cup, dill pickles, diced
12 oz. mayonnaise
3 Tbls. Sugar
2 Tbls. red wine vinegar
salt and pepper to taste

Cook macaroni, shock in cold water and let drain, dump into large bowl.  Mix mayonnaise, sugar and vinegar, pour over macaroni and stir.  Add diced pepper, onions, olives and pickles, stir. Season with salt and pepper  Chill for at least 3 hours before serving, chill overnight for best effect.

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