Garden Veggie Pasta Salad
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Garden Veggie Pasta SaladThis classic macaroni salad, with a mayonnaise and vinegar based dressing, is loaded with fresh vegetables and herbs. Perfect for summer potlucks and barbecues. Prep Time20minutes?mins Cook Time10minutes?mins Total Time30minutes?mins ¿ªÔÆÌåÓýs:?10?-12 servings ?Author:?Danelle - 1?cup?mayonnaise
- 1/4?cup?white wine vinegar
- 2?tablespoons?Dijon mustard
- 2?teaspoons?salt
- 1/2?teaspoon?pepper
- 1/8?teaspoon?cayenne pepper
- 1-2?tablespoons?sugar
- 1?cup?finely diced celery
- 1?red bell pepper?diced
- 3/4?cup?grated carrot
- 3-4?green onions?chopped
- 1?small jalapeno pepper?seeded and finely diced
- 3?tablespoons?fresh chopped parsley
- 3?tablespoons?fresh chopped dill
- 1?16 oz. package uncooked elbow macaroni
In a large bowl, whisk together mayonnaise, vinegar, Dijon mustard, salt, black pepper, cayenne pepper and sugar until smooth. Stir in celery, bell pepper, carrot, onions, and jalapeno. Refrigerate while you prepare the pasta. Cook macaroni according to package directions. Rinse in a colander under cold water; drain well. Add macaroni to mayonnaise and vegetable mixture and toss to coat well. Cover with plastic wrap. Refrigerate at least 4 hours or, or overnight. Before serving, taste and adjust seasoning, and add more mayonnaise, as needed.
Source: Let's Dish
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