Thursday, August 25, 2011
3 cups uncooked elbow macaroni
1/2 green bell pepper, minced
1 small yellow onion, minced
1 cup real mayonnaise
1/2 teaspoon black pepper
1 1/2 teaspoon salt
1. Cook macaroni according to package directions add 1 teaspoon salt to water.
2. Meanwhile, finely chop onion and green pepper.
3. Once macaroni is cooked, drain and rinse with cold water until pasta is cool.
4. In a large bowl, combine macaroni, chopped vegetables, mayonnaise. Add remaining 1/2 salt and pepper to taste. Mix well and refrigerate for at least two hours. I like it before it is refrigerated though.
This is my mother-in-laws recipe and has become my favorite.