Mighty Good Macaroni Salad

Mighty Good Macaroni Salad

16 ounces elbow macaroni, cooked al dente and cooled
2-1/2 cups mayonnaise
2 cloves garlic, minced
1 tablespoon white vinegar
salt and pepper
1/2 cup finely diced red onion
1 cup finely diced celery
1 cup finely chopped red bell pepper
1/2 cup finely diced carrot
1/4 cup diced banana peppers

In a large bowl, whisk together mayonnaise, garlic, vinegar, and some salt and pepper. Add remaining ingredients and mix well. Cover and refrigerate at least a few hours before serving. Before serving check to see if a little more mayo and salt and pepper is needed.

When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine.

Rating: 5
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