I am an expert on macaroni salad. Trust me, I have years of experience. I am always trying out new recipes in search of THE perfect mix. I don't like it toooo creamy, or tooo sour. I'm pretty much Goldilocks minus the bears and porridge, add some noodles. This one, THIS one even meets my standards. I think I'll eat a bowl and go find the perfect bed to take a nap...it's the green pepper, seriously, what? It makes all the difference....and I'm not even much on fresh green pepper, but apparently I just haven't been eating it in the right dishes. The original recipe is from 365ofbaking.
Ingredients: 1 lb elbow macaroni, 1 green pepper (seeded and chopped-should be about 3/4 c.),, 3/4 c. chopped white onion, 1 3/4 c. mayonnaise, 3 T white vinegar, 1 T bottled yellow mustard, 1 1/2 t. kosher salt, 1/4 t black pepper Instructions:
1. Prep macaroni according to directions.
2. Drain and set aside to cool.
3. Mix all the other ingredients in a bowl.
4. Chill in the fridge for at least two hours before serving.