- 1 box elbow macaroni
- 1 cup mayonnaise
- 1/4 cup champagne vinegar (can use white vinegar too)
- 1/3 cup white sugar
- 2 ½ tablespoons mustard (deli, spicy brown are nice too)
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1/3 cup of chopped black olives
- 1/2 large red onion, chopped
- 2 stalks celery, chopped
- 1 full roasted red pepper (jarred is fine)
Directions:
Boil the macaroni as per the directions on the box to your desired firmness. I always add a couple tablespoons of salt to the water for flavor. Set aside to cool
Chop the red onion, celery, black olives and red pepper and set aside.
Add the mayo, vinegar, sugar, salt and pepper to a large mixing bowl. Add the cooled macaroni and the chopped ingredients and incorporate. Chill and serve.
