This was a staple at graduation parties, backyard cookouts, and holiday buffets.
Cold, colorful, and always made the night before.
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Ingredients
16 oz. Elbow Macaroni
½ Red Onion
1 Green Bell Pepper
1 Red Bell Pepper
¼ cup Parsley, fresh Carrot
¾ cup Mayonnaise (can use vegan mayonnaise) can use vegan mayonnaise
1 tbsp. Spicy Dijon Mustard Salt and Pepper, to taste
Instructions
1. Cook macaroni to al dente according to package directions, drain and rinse. Transfer to large bowl, let cool.
2. While macaroni cooks and cools, chop red onion, bell peppers, parsley and dice carrot, set aside.
3. Add red onion, bell peppers, parsley, carrot, mayonnaise, mustard and salt and pepper to macaroni. Mix well, refrigerate until cool. Serve cold or at room temperature.
