Ronzoni Macaroni Salad

Yemenia's Note:

My favorite macaroni salad ever. Easy to make and I always have the ingredients on hand. No weird ingredients that require me to run to the store. I am posting this because i don't want to lose the recipe. It isn't posted on the Ronzoni website. The kids love this one! I don't add as much mayo as they list and you can easily add a handful of frozen/canned peas or corn to make it more colorful and tasty. Tastes better the next day. Cooking time does not include chilling time.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 14

Yield: 7.0 cups

• 1 (16 ounce) box ronzoni elbow macaroni , uncooked
• 1 ½ cups mayonnaise or 1 ½ cups low-fat mayonnaise
• 1 cup plain yogurt
• ¼ cup cider vinegar or ¼ cup white vinegar
• 2 tablespoons prepared mustard
• 2 tablespoons sugar
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 ½ cups sliced celery
• 1 ½ cups choppedred peppers or 1 ½ cups green peppers
• 1 cup coarsely shredded carrots or 1 cup thinly sliced radish
• ½ cup sliced green onion
• ¼ cup chopped fresh parsley

Directions:

1. Cook pasta according to package directions; drain.
2. Rinse with cold water to cool quickly; drain well.
3. Meanwhile, in large bowl, stir together mayo, yogurt, vinegar, mustard, sugar, salt and pepper.
4. Stir in cooled pasta and remaining ingredients.
5. Cover; refrigerate.

Reviews

[out of here]

I liked this salad.Rose of Sharon