December 27, 2016
Picnic Macaroni Salad and backyard barbecues are a match made in heaven. Make this dish in advance so the flavors can blend and you can focus on the grill.
8 ounces Mueller’s® Elbows
3/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon prepared mustard (optional)
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 cup sliced celery
1 cup chopped green or red pepper
1/4 cup chopped onion
1/4 cup breadcrumbs (optional)
1Cook pasta according to package directions; drain well and set aside to cool.
2Combine mayonnaise, vinegar, mustard, sugar, salt, and pepper in a large bowl; stirring well.
3Add cooked pasta, celery, peppers, and onion. Toss well to coat pasta and vegetables with dressing. Cover and chill to blend flavors.
4If desired, top with breadcrumbs immediately before serving.
Cook’s Tip: Don’t leave pasta salads with mayonnaise out of the refrigerator for too long. Add a can of tuna to increase the protein and add a new flavor.
June 18, 2017
This IS the recipe that was on the back of the box!
May 1, 2017
This is delicious. I am seeking the recipe, that was on the back of the box of Anthony’s Elbow Noodles years ago. That is the Classic Macaroni Salad recipe I am seeking. However, I did prepare the Classic Macaroni Salad recipe you sent to me and it is delicious. If you still have that recipe from the back of the Anthony’s Elbow Noodles box from many many many years ago, please do sent it to me.
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