Sometimes the classics are the best and this Picnic Macaroni Salad was inspired by traditional Macaroni Salad. A few subtle additions bring more color, crunch, flavor and a whimsy to the pasta shape (if desired). Traditional elbow macaroni may be used as well.
The salad may be made gluten-free or with gluten based on the pasta used.
1/3cupgrated Carrots(I used multi colored carrots for more color)
1/3cupthinly sliced Scallions
1tablespoonsfresh diced Chives
2teaspoonsdiced Italian Parsley
Ingredients for the Dressing:
½cupMayonnaise(regular, low fat, vegan, etc.)
1tablespoonApple Cider Vinegar
Salt and Pepper
Prepare macaroni to the package instructions; rinse and allow to fully cool.
Combine the dressing ingredients (mayonnaise, vinegar, sugar and ground mustard). Stir to fully combine.
In a large mixing bowl combine the celery, carrots, scallions, chives and parsley. Stir to mix together. Add the cooled macaroni and the dressing. Stir together. Add salt and pepper to taste. Sprinkle with paprika and serve immediately or chill in refrigerator until ready to serve. Reminder: mayonnaise salads should not sit out in the heat for long periods.