BEST Macaroni Salad - The Daring Gourmet
"This recipe avoids all the cardinal sins to yield a perfectly moist and flavor-packed Macaroni Salad!..."
INGREDIENTS
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4 cups cooked elbow macaroni (white or whole wheat) cooked al dente in lightly salted water and cooled (,about 16 ounces uncooked )
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(Gluten-free: Use GF macaroni)
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1 cup diced celery
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1/3 cup finely chopped onion
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1 cup chopped Lindsay Red Roasted Bell Peppers
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1/2 cup Lindsay California Ripe Sliced Black Olives (,rinsed and drained)
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3 tablespoons Lindsay Capers (,rinsed and drained)
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3 green onions (,sliced)
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For the Sauce:
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2 cups good quality mayonnaise
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(vegans: use vegan mayonnaise)
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1/4 cup sweet or dill pickle relish
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1 1/2 tablespoons Dijon mustard
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1 tablespoon sugar
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1 tablespoon white vinegar
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2 1/2 teaspoons kosher or sea salt
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1/2 teaspoon freshly ground black pepper
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