OMG you are going to love this recipe – How to make a creamy macaroni salad! What I like about this dish is that you can customize it in so many ways. You can eliminate the mayonnaise and maybe add some shredded tuna or chicken breast. Plus you can eat dish by it self! ? ?
2 cups elbow macaroni
1 red sweet pepper finely chopped
1 onion finely chopped
2 celery sticks finely chopped,
3 sticks chives finely chopped
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoon sweet relish
Place some water in a deep sauce pan, put the pot on the stove (a bit of salt) and allow the water to boil. Pour in the elbow macaroni and after about 7-8 minutes the macaroni should be fully cooked – nice and plump and no longer transparent like they were before there were cooked.
Put the mayonnaise in a small mixing bowl. Add the garlic powder, sweet relish, salt, black pepper, cayenne pepper and Dijon mustard. Mix everything together well and set aside.
In another mixing bowl, a larger one this time, put in all chopped vegetables.
When the macaroni is cooked, pour out the hot water and some cold water to the macaroni, to cool down the temperature. Repeat this step about 2-3 times. Add the cool cooked elbow macaroni to the bowl with the chopped vegetables. Mix these ingredients together well. Set aside for about 10 minutes to ensure that the ingredients are fully cool.
Add the mixture with mayonnaise to the bowl with the macaroni and other ingredients. Mix together well. Generally this dish is served chilled, but I like at room temperature. Enjoy!