Macaroni Salad
Components:
- 1 carrot, chopped very finely
- 1/4 of a small onion, cut very coarsely
- a quarter cup of cider vinegar
- four teaspoons of sugar
- half a teaspoon of salt
- two cups of macaroni (about seven
- a half ounces or 225 grammes) two sliced green onion
- 2/3 cups of mayonnaise
- 1/2 cup of roasted red peppers that have been drained and chopped as well
Instructions:
- Put the carrot, onion, vinegar, sugar, and salt into a bowl and mix them together. Stand at a distance of ten meters squared
- While this is going on, cook the pasta in a big pot of salted boiling water for eight to ten minutes, or until it reaches the al dente stage. Pasta should be drained and then washed under cold water. Once again, drain.
- Place the pasta, green onions, red peppers, and mayonnaise in the bowl, and gently mix the items together to ensure that they are evenly coated. It’s pepper. Keep the dish covered and chilled for one hour. (The salad may be stored in the refrigerator for more than a day. To get the appropriate consistency, add water, one tablespoon to fifteen millilitres at a time, if necessary.
- A wonderful foundation for our meals throughout the summer is this macaroni salad. You have the option of adding olives, crumbled feta cheese, scrambled eggs, grilled zucchini, bacon, tuna or even hard-boiled eggs. In a nutshell, we make do with whatever we could find in our refrigerator and according to our own personal preferences
- Have fun!