Confetti Macaroni Salad

[Rachel Perlow]

Confetti Macaroni Salad

Serves 8 as Side.

Yields 1 quart.

• 1-1/2 c Elbow Macaroni
  
• 1 Carrot, very small dice
  
• 1 small Red Pepper* (or 1/2 large), very small dice
  
• 1 stalk of Celery, small dice
  
• 2 T Red Onion, very small dice
  
• 2 Scallions, thinly sliced
  
• 1 T Fresh or Dried Dill (use 1 tsp if dried), minced
  
• 2 T Fresh Parsley, chiffonade
  
• 1/2 tsp salt, or more to taste
  
• 1/4 tsp pepper, or more to taste
  
• 1/4 c Mayonaise (I use Hellman's, you can make homemade, if you want)
  

Cook the macaroni in boiling salted water for about 5 minutes. You want it tender, but not overcooked. Drain thoroughly and combine with vegetables, herbs, salt & pepper and a large spoonful of mayo. Stir. You may need more mayo. Everyone likes a different amount in their macaroni salad, so make it to your liking. Chill for an hour or more before serving, can be made a day ahead.

* To make this even more colorful, use a few different colors of bell pepper.

Keywords: Salad, Side, Kosher, Vegetarian, Easy, Pasta, Vegetables, Lunch, Dinner, American

( RG1323 )