Summertime is a great time to try out some new salads. I love having cold salads on hand in the summer months. They are a great side for grilled food. You can make them in advance. (YAY!) And the possibilities are endless. I often peruse the web for recipes and ideas. This is a combination of a few recipes, plus what I had on hand. I found some great tiny sweet peppers at the store the other day. I used some in a meatball recipe (which I will share soon!) and with the leftovers I've been putting them in all sorts of different dishes. They added nice color and crunch to this salad. With any pasta salad, it's important to add some crunch to balance the soft pasta. I hope you enjoy this one.
All-Star Macaroni Salad
2 c. dry elbow macaroni, cooked, drained and cooled.
2 celery stalks, chopped
1/2 c. chopped onion (I use sweet onions in this)
2 small sweet orange peppers, seeded and chopped
1 c. green peas (frozen or fresh, just thaw or blanch in some boiling water)
1/2 cup grape tomatoes, chopped
1/2 c. real mayonnaise
2 tsp. prepared yellow mustard
2 T. sugar
1 T. cider vinegar
3 T. sour cream (or Tofutti Better than Sour Cream)
salt and white pepper to taste
Add macaroni to a large bowl. Stir in the vegetables. Combine all dressing ingredients and pour over macaroni mixture. Stir to coat. Refrigerate for at least an hour before serving.