Sixteen Where To Blocks

 

Macaroni Salad

 

1 cup elbow macaroni, uncooked

2 large boiled eggs, chopped

1/2 small onion, chopped

1 rib of celery, chopped

1/2 bell pepper, seeded and chopped

1 medium carrot, shredded

1 cup mayonnaise

2 tablespoons white wine vinegar

2 tablespoons sugar

1 tablespoon sweet relish

3 tablespoons yellow mustard

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon garlic powder

 

Cook pasta to al dente; drain and rinse. Combine chopped eggs and vegetables in a medium bowl. In a small bowl, whisk together remaining ingredients. Add to macaroni, eggs and vegetables and gently stir until combined. Cover and chill completely. Makes 4 to 6 servings as a side dish.