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 pepper to taste
Preparation:
1. In a large bowl, combine the carrot, onion, cider vinegar, sugar, and salt. Let the mixture stand for 10 minutes to allow the flavors to meld.
2. Meanwhile, cook the macaroni in a large pot of salted boiling water for 8 to 10 minutes, or until al dente. Drain the pasta and rinse it under cool water. Drain again.
3. Add the cooked macaroni, chopped green onions, diced roasted red peppers, and mayonnaise to the bowl with the carrot mixture. Gently toss until all ingredients are evenly coated. Season with freshly ground pepper to taste.
4. Cover the bowl and refrigerate the macaroni salad for at least 1 hour before serving. This allows the flavors to fully develop. If the salad seems too thick after chilling, add water, 1 tablespoon at a time, until the desired consistency is reached.
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 suit your taste. Enjoy this creamy, flavorful salad that’s sure to be a crowd-pleaser!
