Mo Bettahs Macaroni Salad Recipe
If you're in search of a delicious and satisfying side dish, look no further than Mo Bettahs Macaroni Salad.
Equipment
- 1 large pot
- 1 small bowl
- 1 large bowl
Ingredients
- 1 lb elbow macaroni
- 1/2 cup diced celery
- 1/4 cup diced onion
- 1/4 cup diced red pepper
- 1/4 cup diced green pepper
- 1 1/2 cups mayonnaise
- 1/4 cup apple cider vinegar
- Koshert salt and pepper
Instructions
- In a large pot, bring water to a boil. Add salt to the boiling water and cook the elbow macaroni according to the package instructions, usually around 7-8 minutes, until al dente.Drain the macaroni and rinse under cold water to cool it down.
- While the macaroni is cooking, dice the celery, onion, red pepper, and green pepper. Make sure they are all relatively uniform in size.
- In a separate bowl, combine the mayonnaise and white vinegar. Mix them well to create a smooth, creamy dressing.
- In a large mixing bowl, place the cooked and cooled macaroni along with the diced vegetables. Pour the dressing over the macaroni and vegetables, then mix thoroughly until everything is well coated.
- Add salt and pepper to taste, making sure to mix well after each addition to ensure the seasoning is evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 1-2 hours, allowing the flavors to meld and develop fully. Before serving, give the salad a quick stir and, if needed, adjust the seasonings.
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