Ingredients:
- 1 carrot, finely chopped
- 1/4 small onion, finely chopped
- 1/4 cup cider vinegar
- 4 teaspoons sugar
- 1/2 teaspoon salt
- 2 cups macaroni (about 7 1/2 oz/225 g)
- 2 green onions, chopped
- 1/2 cup roasted red peppers, drained and diced
- 2/3 cup mayonnaise
- Pepper to taste
Preparation:
- Prepare the Vegetable Mixture:
- In a bowl, combine the finely chopped carrot, onion, cider vinegar, sugar, and salt. Let the mixture stand for 10 minutes to allow the flavors to meld.
- Cook the Pasta:
- Meanwhile, in a large pot of salted boiling water, cook the macaroni for 8 to 10 minutes, or until al dente.
- Drain the pasta and rinse it under cold water to stop the cooking process. Drain again thoroughly.
- Assemble the Salad:
- In the bowl with the vegetable mixture, add the cooked pasta, chopped green onions, roasted red peppers, and mayonnaise.
- Toss gently to coat all the ingredients evenly. Season with pepper to taste.
- Chill:
- Cover the salad and refrigerate for at least 1 hour to let the flavors develop. The salad will keep overnight in the refrigerator if needed.
- If the salad becomes too thick after chilling, add a tablespoon of water at a time to achieve the desired consistency.
On Our Plate:
- This macaroni salad serves as a versatile base for summer meals. Feel free to customize it with additions like bacon, tuna, hard-boiled eggs, grilled zucchini, crumbled feta cheese, or olives. Let your creativity and the contents of your refrigerator guide you!
Enjoy your refreshing and customizable macaroni salad!