June 05, 2013

Creamy Mac Salad

1 c Hellman's Real Mayonnaise
8 oz cooked Elbow Macaroni, drained
2 tbsp Vinegar
1 c Celery, sliced
1 tbsp Prepared Mustard
1/4 c Green Pepper, chopped
1/4 c Red Pepper, chopped
1 tsp Salt
1 tsp Sugar
1/4 c Onion, chopped
1/4 tsp Pepper
Make macaroni according to package. In large bowl, stir mayo, vinegar, mustard, sugar, salt, and pepper until smooth. Add macaroni, celery, green pepper, red pepper, and onion. Toss to coat well. Cover. Refrigerate at least 2 hours to allow flavors to blend. Makes 5 cups.