Remember the macaroni salad your mom used to make for picnics and the beach? Whatever happened to that anyway, right? Well, here it is. It’s every bit as good today as it was when you were a kid and it’s a perfect summer side with chicken & ribs, or burgers. It’s also the perfect make-ahead salad when entertaining company around the barbecue.
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup apple cider vinegar
2/3 cup white sugar
2 1/2 tablespoons yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot
4 radishes, thinly sliced
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender. Rinse under cold water and drain. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, radishes and macaroni. Refrigerate for at least 4 hours before serving to let flavours develop, but is best if made a day ahead. Stir well before serving.