I love macaroni salad. The only problem with macaroni salad, I think, is that more often than not it’s bad – really bad. For me, at least, if it doesn’t taste a particular way (not like milky mayonnaise), have a particular texture (tender and large tubes), and tempt me with a sweet start and then sour finish, I don’t want anything to do with it.
This macaroni salad is perfect for my taste buds and perfect for summer. It makes enough to have more in the fridge for a midnight snack, too.
Summer Macaroni Salad
1 (16 oz) box large elbow pasta
2 cups olive oil mayonnaise
1/4 cup white vinegar
2 1/2 tablespoons honey mustard
2/3 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 red onion, diced
1 green pepper, diced
8-10 baby carrots, diced
Cook pasta according to package directions for a tender pasta.
Allow cooked pasta to completely cool.
Combine mayonnaise, vinegar, mustard, sugar, salt and pepper and stir to combine.
Add diced vegetables to the dressing, stirring to combine.
Fold in cooked, cooled pasta.
Sprinkle with paprika and fold again.