Summer Macaroni Salad Recipes

Ingredients

• 1 package (16 ounces) elbow macaroni
• 1 cup reduced-fat mayonnaise
• 3 to 4 tablespoons water or 2% milk
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 small sweet yellow, orange or red pepper, finely chopped
• 1 small green pepper, finely chopped
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 2 tablespoons minced fresh parsley

Directions

• Cook macaroni in line with package directions. Drain; rinse with cold water and drain once more.

• during a tiny bowl, combine dressing, water, vinegar, sugar and seasonings till intermingled. during a giant bowl, mix macaroni, peppers, onion and celery. Add one cup dressing; toss gently to coat. Refrigerate, covered, two hours or till cold. cowl and refrigerate remaining dressing to feature simply before serving.

• To serve, stir in reserved dressing. Sprinkle with parsley.