Classic Macaroni Salad

Today my family and I drove out to Long Island for a family barbecue to celebrate the summer birthdays of the family. The barbecue ended up being filled with sharing photos that were found in storage a few weeks ago from when we were all kids. There were tons of hilarious photos of our baby days and loads of pictures that we hadn't seen before. So with the request of my aunt, I made a macaroni salad to go along with everything else being served.

Macaroni Salad

2 cups dry macaroni
2 stalks celery - diced
1 red onion - diced
1/2 red bell pepper - diced
1 tablespoon parsley - finely chopped
1/2 cup mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
Salt and Pepper - to taste

Bring a pot of salted water to a boil and cook pasta till al dente - about 6 minutes. In a big bowl, mix together mayonnaise, mustard, sugar, vinegar and sour cream. When pasta is cooked, drain and rinse and let cool for a few minutes while you cut the vegetables. Add the pasta and the cut vegetables and parsley to the bowl with the dressing. Mix together and season with salt and pepper. This salad is even better if made a day ahead and allowed to sit in the refrigerator overnight.

Usually I am off of work all weekend, but tomorrow I am covering someones shift at work, which just seems odd because I feel like my whole week is going to be thrown off because I won't actually be sure of what day it is. So till next time,
Keep Cooking Brooklyn!