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Title: Hellmann’s Macaroni Salad
Categories: Pasta, Sauces, Vegetables
Yield: 4 servings

8 oz Elbow macaroni
1 c Hellmann’s mayonnaise
2 tb White vinegar
1 tb Dijon mustard
1 ts Sugar
1 ts Salt
1/4 ts Ground black pepper
1 c Thin sliced celery
1 c Chopped green or red bell
- pepper
1/4 c Diced onion

Add 4-6 cups of water to a large pot, and salt the
water. Bring the water to a boil. Boil the macaroni

noodles according to package instructions, or 7-8
minutes until al dente. Drain, and set aside.

Thinly slice the celery, discarding the bottoms and
tops. Dice the bell pepper and onion. Place into a small
bowl, and refrigerate until later use.

Add the Hellmann’s mayo, white vinegar, Dijon mustard,
sugar and ground black pepper into a mixing bowl.
Combine thoroughly. Add the teaspoon of salt or more to
taste. Set aside.

Add the cooked macaroni to a large serving bowl. Add the
chopped veggies. Spoon the mayonnaise dressing into the
serving bowl, mixing to combine the ingredients. Serve
at room temperature or chilled for best results.

Maria Lewczyk, Atlanta, Georgia

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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