Ingredients
| I Lb. Dry Elbow Macaroni |
| 1 Cup Mayonnaise |
| ¼ Cup Cider Vinegar |
| 2 Tbsp. Dijon Mustard |
| 1 Tbsp. Sugar |
| Salt and Pepper to Taste |
| 1 Cup Celery, Diced |
| 1 Cup Red Bell Pepper, Diced |
| ½ Cup Red Onion, Diced |
| ½ Cup Scallions, Sliced |
| ¼ Cup Mild, Sweet Piquante Peppers, Minced |
| ¼ Cup Parsley, Minced, Fresh |
Instructions
- Cook macaroni in a large pot of boiling salted water according to package directions.
- Transfer macaroni to a ice water bath; then drain well.
- Whisk together mayonnaise, vinegar, Dijon, and sugar in a large bowl; season with salt and pepper.
- Stir in macaroni, celery, bell pepper, onion, scallions, piquante’ peppers, and parsley; toss to coat.
- Taste salad and season with additional salt and/or pepper, if necessary.
Yield: 20 – ½ Cup Servings.