Macaroni Salad

Hi Everyone! Hope you're all well and enjoying fall. It's been so great to light some pumpkin candles, turn on the oven to bake and make some good old comfort foods! Today I've got a macaroni salad for you. We made this as a side to a grilled meal but you could use it any time. It's really easy to whip together and goes with just about any protein. Feel free to use whatever veggies you like...this was just my rendition for today and I'll probably switch it up often!

What you need for the macaroni salad:
1 1pound box of elbow macaroni
6 green onions, sliced thin
3 stalks of celery, cut into small chunks
1 red bell pepper, cut into small pieces
1/2 of a seedless cucumber
Cherry tomatoes
**One thing Danny suggested after the fact was that cubed up pepperjack cheese would have been a good addition...I may go ahead and add this later today as I have a block in the fridge!
For the sauce:
1 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon red wine vinegar
2 tablespoons sugar
Salt and pepper to taste

To make the macaroni salad:
1. I started by bringing a large pot of water to a boil with a little oil and salt. Cook the box of macaroni until al dente- about 12 minutes.
2. While the pasta is cooking, chop up your veggies. This is easy but time consuming so just bear with it. I put all the veggies in a very large mixing bowl that I could easily add the macaroni and sauce too when it's ready.

3. Next, I mixed up the sauce by combining all the ingredients listed above. 

4. Drain your pasta when ready and rinse with cold water while in a colander.

5. Mix the macaroni in with your veggies and then add the mayonnaise sauce. Stir to combine and place in the fridge for an hour or so to get it nice and cold.

ENJOY!!

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