Classic Picnic Macaroni Salad Recipe

Yield: Serves 10
Prep time: 15 minutes
Cook time: 8 minutes
Allergy info: soy-free; contains wheat, gluten, eggs

Ingredients:
1 lb. dry elbow macaroni
1 cup homemade mayonnaise
3/4 cup minced red onion (about 1 medium)
3/4 cup diced carrot, 1/8-inch (about 3 carrots)
3/4 cup diced celery, 1/8-inch (about 2 large stalks)
1 tablespoon apple cider vinegar
2 tablespoons organic sugar
1/4 teaspoon celery salt
1/4 teaspoon cracked black pepper

Directions:
In a large pot of salted boiling water, cook macaroni 8 minutes. Transfer to a colander, rinse under cool running water 2 minutes. Drain and transfer macaroni to a large bowl. Add 1/4 cup of the mayonnaise, stir to combine. Cover, refrigerate 30 minutes.

Remove macaroni from refrigerator. In the same bowl add remaining mayonnaise, onion, carrot, celery, vinegar, sugar, salt and pepper. Using a large soon, gently mix to combine. Add salt and pepper to taste. Serve cold.

Food safety note:
Because this recipe contains mayonnaise, it should be kept cold at all times. If serving outdoors, place the bowl of macaroni salad in a larger bowl of ice, set on ice packs, or keep inside an ice-filled cooler.

Photo and Recipe Credit: Chef Dawn Viola, Wicked Good Dinner