Ingredients

The following ingredients have 6 Servings
  • 1/2 lb. elbow macaroni (such as barilla)
  • 3/4 cup carrot (diced)
  • 3/4 cup celery (diced)
  • 1/2 cup red onion (diced (or yellow onion))
  • 1/2 cup yellow pepper (diced (optional))
  • 1/3 cup dill pickle (diced)
  • 1/4 cup black olives (diced)
  • 1/2 cup real mayonnaise (heaping 1/2 cup)
  • 2 tablespoons white vinegar
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt & pepper (to taste)

Instruction

  • Bring large pot of water to boil. Salt water generously and pour in pasta. Stir and cook 7-10 minutes or until al dente. While pasta is cooking chop all your veggies. Drain pasta and rinse under cold water until cold. Pour into large bowl and top with chopped veggies. 
  • Stir in mayonnaise, vinegar, and seasonings until everything is well coated. If it doesn't seem like there's enough mayonnaise to go around, add in a splash of water or a little more mayonnaise. Refrigerate macaroni salad until ready to serve.