1 box of “large” macaroni noodles (according the Michael, the large noodles are key)
1 red pepper, chopped
1 green pepper, chopped
2 cucumbers, seeds removed and chopped
2-3 tomatoes, chopped
1 red or sweet yellow onion, chopped
12 ounces mayo
1-2 ouunces yellow mustard
salt and pepper to taste
Cook pasta according to package directions. Rinse pasta in cold water…set aside to cool. Salt and pepper chopped veggies before adding to pasta. Add veggies to pasta in large mixing bowl.
Michael creates a “well” in the middle of the pasta/veggie mixture – then adds the mayo and mustard into the well, and folds the pasta gently into the center to mix. Add additional salt and pepper to taste. Chill before serving.
Michael’s note: This recipe makes a huge amount of macaroni salad which is great for large parties or leftovers.
Angie’s note: While the substantial amount of mayo makes this a relatively high fat dish…it is delicious and worth it. I prefer the real thing vs. a low-fat version, while simply watching the portion size.