Macaroni pasta marinated in cider vinegar before being combined with shredded cheddar cheese, chopped green bell pepper, chopped celery, thinly sliced green onion, cherry tomatoes, mayonnaise, sea salt, fresh
ground black pepper and beau monde seasoning.
Ingredients -
1-1/2 cups Macaroni, cooked al dente, drained, rinsed under cold water
2 tablespoons Cider Vinegar
1 cup shredded Cheddar Cheese
1/2 cup chopped Green Bell Pepper
1/4 cup chopped Celery
3 tablespoons thinly sliced Green Onion
8 Cherry Tomatoes
1 cup Mayonnaise
Salt and Fresh Ground Black Pepper, to taste
1/4 teaspoon Beau Monde Seasoning
Preparation:
1. Combine the vinegar and pasta in a large serving bowl.
2. Toss well to combine.
3. Set the mixture to the side for 15 to 20 minutes.
4. After resting, add the rest of the ingredients and mix well.
5. Refrigerate for 2 hours before serving.
Pasta Salad Making Tips -
Salads on the Go
Salads with meats, eggs, poultry, and creamy dressings need to be packed in insulated containers with frozen ice packs.
Pasta Salad Making Tips -
Turkey
For salads calling for sliced chicken, substitute with sliced turkey breast. The turkey is a nice change of pace and packs a few less grams of fat.
