Ingredients

The following ingredients have 4 Servings
  • 1 lb. elbow pasta
  • 1/2-3/4 red onion (small dice)
  • 1 1/4 c. mayonnaise
  • 1 Tbs. white vinegar
  • 1/2 tsp. kosher salt
  • 1 Tbs. coarsely ground black pepper

Instruction

  • In a large pot, cook the elbow pasta according to package.
  • While pasta is cooking, dice onions.
  • When pasta is cooked to desired consistency - should be cooked throughout - drain and return pasta to hot pot. Add remaining ingredients, stirring to coat completely. Taste and adjust salt and pepper or add more mayo as needed.
  • Transfer to a serving bowl and allow to cool until warm or room temperature before serving. (As pasta salad cools, you may want to add a little extra mayo to your preferred consistency. I rarely do, but feel free. Just add a little bit at a time, tasting as you go). Or, refrigerate until ready to serve.
  • Serve cold or at room temperature.