Ingredients
- 8 ounces elbow macaroni
- 3 celery stalks sliced thin
- 1/2 red onion diced
- 1 bell pepper diced small
- 1 1/2 cups mayonnaise
- 1/4 cup pickle juice or white vinegar
- 1 tsp celery seed
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp pepper
- 2 tsp mustard powder
Method
- Cook macaroni in boiling salted water according to package directions. Drain and rinse in cold water.
- Add the macaroni to a large mixing bowl along with the red onion, celery and bell pepper.
- In a separate mixing bowl, whisk together the mayonnaise, pickle juice, and seasonings.
- Pour over the macaroni, mix until well coated.
- Refrigerate until ready to serve. Store leftovers in the fridge in an airtight container up to 3 days.