Ingredients
- 8 ounces elbow macaroni, cooked and drained
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped onion
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon prepared mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Mix the macaroni, celery, bell pepper and onion in a large bowl.
- Whisk together the mayonnaise, vinegar, mustard, sugar, salt and pepper to make a smooth dressing. Pour dressing over the vegetables, mix well and refrigerate for several hours.
- Give the salad a good stir before serving.
