Macaroni Salad

Zutaten

• 2 cups Water
• 7 oz or 1½ cups Whole-grain elbow macaroni
• 3 oz or ½ cup Low-fat mayonnaise
• ½ oz or 1 Tbsp White vinegar
• 2 oz or ¼ cup Sugar
• ½ oz or 1 Tbsp Mustard
• 2 oz or ⅓ cup Fresh red bell peppers, diced
• 2 oz or ⅓ cup Fresh green bell peppers, diced
• 1 Tbsp Canned pimientos, diced, drained
• 2½ oz or ½ cup Fresh carrots, finely diced
• 2 oz or ½ cup Fresh celery, diced
• 1½ oz or ⅓ cup Fresh red onions, diced
• ¼ tsp Salt
• ¼ tsp Ground black or white pepper
• ¼ tsp Paprika

Zubereitung

1. Heat water to a rolling boil.
2. Slowly add macaroni. Stir constantly until water boils again. Cook about 10-12 minutes or until al dente (firm to taste). Stir occasionally. DO NOT OVERCOOK. Drain well. Set aside for step 4.
3. Dressing: Combine mayonnaise, vinegar, sugar, and mustard in a small bowl. Stir well. Set aside for step 5.
4. Combine macaroni, bell peppers, pimientos, carrots, celery, onions, salt, and pepper in a large bowl. Stir well.
5. Pour the prepared dressing over vegetable and pasta mixture. Stir well.
6. Transfer macaroni salad to a large salad bowl.
7. Critical Control Point: Cool to 40 °F or lower within 4 hours.
8. Critical Control Point: Hold at 40 °F or below.
9. Keep the salad refrigerated or store at a cool temperature of 40 °F or lower until ready to serve.
10. Garnish with paprika.
11. Serve ¾ cup (portion with ½ cup and ¼ cup measuring cups or portion with 6 oz spoodle).