”Macaroni Salad”
1 pound elbow macaroni
1 tablespoon vegetable oil
1/2 cup mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 small green bell pepper, cored and cut into thin strips
1/2 red onion, coarsely chopped
2 ribs celery, halved lengthwise and thinly sliced
1 jar (6 or 8 ounces) cocktail olives with pimiento, drained and chopped
1. In a large pot of boiling salted water, cook the macaroni for 6 to 8 minutes or until it is tender but still has some bite. Drain the macaroni into a colander and shake the colander to remove excess moisture.
2. Transfer the pasta to a large bowl. Add the vegetable oil. Stir well and set aside to cool.
3. In a small bowl, whisk the mayonnaise, vinegar, salt, and pepper. Stir the mixture into the pasta until it is coated all over.
4. Add the bell pepper, red onion, celery, and olives to the macaroni. Toss gently but thoroughly. Taste for seasoning and add more salt and pepper, if you like. Cover and chill for 1 hour before serving. Adapted from St. Alphonzo’s Kitchen.
Tags: macaroni salad recipe, pasta salad, potato salad, potato salad recipes, pasta salad recipe
