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Quick Notes: Store-bought/box mac salads always taste like vinegary, tart, miracle whipped shit. If you’re into that sort of thing this is not the recipe for you. No miracle whip, no pickles. This light fresh summer mac salad is primarily mayo-based and is intended to offer a fresh respite from the more boisterous flavors on your plate.
Ingredients
- 1 lb elbow pasta (or really whatever fucking pasta floats your boat)
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/2 red onion, diced
- 2 celery stalks, minced
- 1/2 cup mayo
- 2 tablespoons dijon mustard
- a couple pinches of dried parsley
- salt and pepper to taste
Instructions
- Cook your pasta to the package specifications, drain. I know it this a faux pas, but run it under some cold water. It cools it down quickly while also preventing stickage of the pasta. You want it to cool before tossing your mayo in there otherwise it gets all oily.Â
- Mix together your mayo, mustard, salt, and pepper.
- Toss the moods into a bowl, toss in the veggies, toss in your sauce, and stir that bitch up. Top with the parsley.
- Refrigerate for four hours before serving if you can.Â
This would make the perfect side for this Instant Pot Spare Ribs!
