You can get creative by changing the shape of pasta you use and choose different colors of bell pepper. The vegetables in this salad make it crisp and appealing to the eye and then you have the comfort of the pasta with the richness of the mayo with a tangy zip from the vinegar.
Here I am using a reduced fat olive oil based mayo and rice vinegar but you can use whatever you like to keep in YOUR fridge. I would not suggest using a dark vinegar, like balsamic, simply because it will darken the dressing and it wont look as nice. You can also use lemon juice instead of vinegar.
You must let the salad sit for at least one hour so all the ingredients can get to know each other and also because its way better when served cold. The best is to do it the day before to get the most flavor out of it.
Now, forget about buying pre-made macaroni salad at the grocery store and try this recipe. Its cheaper, doesnt take long to make and you can control how much salt and dressing goes into it. That means you eat it exactly how you like it and watch the calorie count. I hope you enjoy!
List of Ingredients:
1 cup dry macaroni
2 ribs of celery
1 carrot
1/4 of any color bell pepper
1/2 onion
1/4 cup mayo
1/4 vinegar
Parsley to taste
Salt and Pepper
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