Serves
6–8
Ingredients
- 1 lb elbow macaroni, cooked al dente and cooled
Dressing & Mix-Ins
- 1 cup mayonnaise
- 2 tablespoons dried chives
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 tablespoon garlic powder
- 2 tablespoons Badia complete seasoning
- ½ cup finely diced celery
- 1 cup diced bell pepper
- ½ cup diced spring onion
- ½ cup shredded carrots
Optional
- ½ cup diced dill pickles or sweet relish
Garnish
- Paprika
- Chopped parsley
Instructions
1.
Prepare the Dressing: In a large bowl, whisk together the mayonnaise, dried chives, apple cider vinegar, sugar, garlic powder, and complete seasoning.
2.
Add the Vegetables: Stir in the celery, bell peppers, spring onion, carrots, and pickles or relish if using.
3.
Combine the Salad: Add the cooked and cooled macaroni and fold until everything is evenly coated.
4.
Chill: Cover and refrigerate for several hours or overnight.
5.
Serve: Transfer to a serving bowl and garnish with paprika and chopped parsley before serving.
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