Macaroni Salad

I can’t believe it is almost fall. My most favorite season of the year! I have been busy getting my house all “falled” up with pumpkins, blankets, and leaves. In the midst of decorating, I made this simple macaroni salad recipe for dinner. I love making a large salad like this for dinner because there are always leftovers for a couple of days that I can use in lunches. This is my family’s favorite macaroni salad recipe. It is easy to make, you can take out or add any veggies you would like to use, and the dressing isn’t too heavy. I always add a can of chicken to the recipe and call it dinner.

Classic Macaroni Salad

4 cups uncooked macaroni noodles                                1/2 red onion chopped

1 cup Mayonaise                                                             1 green pepper chopped

1/4 cup distilled white vinegar                                         3 celery stalks chopped

2/3 cup white sugar                                                          grape tomatoes chopped

2 1/2 Tablespoons prepared yellow mustard                   1/2 cup frozen peas thawed

1 1/2 teaspoons salt                                                        1/2 english cucumber chopped

1/2 teaspoons ground black pepper                                1 can canned chicken

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, cucumber, peas, tomatoes, chicken, and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.