Ingredients:
- 1 carrot, finely chopped
- 1/4 small onion, finely chopped
- 1/4 cup cider vinegar
- 4 teaspoons sugar
- 1/2 tsp salt
- 2 cups macaroni (about 7 1/2 oz/225 g)
- 2 green onions, chopped
- 1/2 cup roasted red peppers, drained and diced
- 2/3 cups mayonnaise
- Freshly ground black pepper to taste
Preparation:
1. In a large bowl, combine the finely chopped carrot, onion, cider vinegar, sugar, and salt. Let the mixture stand for 10 minutes to allow the flavors to meld.
2. Meanwhile, bring a large pot of salted water to a boil. Cook the macaroni for 8 to 10 minutes, or until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Drain again and set aside.
3. Add the cooked macaroni, chopped green onions, diced roasted red peppers, and mayonnaise to the bowl with the carrot and onion mixture. Gently toss everything together until all ingredients are evenly coated. Season with freshly ground black pepper to taste.
4. Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 1 hour to allow the flavors to develop. If the salad seems too thick after chilling, add water, 1 tablespoon at a time, until you achieve the desired consistency.
This classic macaroni salad is a versatile and refreshing side dish, perfect for summer picnics, barbecues, or family gatherings. Customize it by adding bacon, grilled vegetables, hard-boiled eggs, or crumbled feta cheese to make it your own. Enjoy this creamy, crunchy, and flavorful salad that’s sure to be a crowd-pleaser!
