° 1 carrot finely
°1/4 small onion, finely chopped
°1/4 cup cider vinegar
°4 teaspoons of sugar
°1/2 tsp salt
°2 cups macaroni (about 7 1/2 oz/225 g)
°2 chopped green onions
°1/2 cup roasted red peppers, drained and diced
°2/3 cups mayonnaise
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~ CALIFORNIAN SPAGHETTI SALAD ~
1. In bowl, combine the carrot, onion, vinegar, sugar and salt. Let stand 10 m
2. Meanwhile, in a large pot of salted boiling water, cook the pasta for 8 to 10 minutes or until al dente. Drain pasta and rinse it under cold water. Drain again.
3. In the bowl, add the pasta, green onions, red peppers and mayonnaise, and toss gently to coat the ingredients. Pepper. Cover and refrigerate for 1 hour. (Salad will keep overnight in the refrigerator. If needed, add water, 1 tbsp/15 mL at a time, to achieve desired consistency.)
On our plate
This macaroni salad is a great base for our summer meals. You can add bacon, tuna, hard-boiled eggs, grilled zucchini, crumbled feta cheese or even olives. In short, we improvise according to our desires and the contents of our refrigerator!