INGREDIENTS:
° 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
°pepper
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PREPARATION:
In bowl, consolidate the carrot, onion, vinegar, sugar and salt. Let stand 10 m
2. In the mean time, in a huge pot of salted bubbling water, cook the pasta for 8 to 10 minutes or until still somewhat firm. Channel pasta and wash it under chilly water. Channel once more.
3. In the bowl, add the pasta, green onions, red peppers and mayonnaise, and throw tenderly to cover the fixings. Pepper. Cover and refrigerate for 60 minutes. (Salad will keep for the time being in the fridge. If necessary, add water, 1 tbsp/15 mL at a time, to achieve wanted consistency.)
On our plate This macaroni salad is an incredible base for our late spring feasts. You can add bacon, fish, hard-bubbled eggs, barbecued zucchini, disintegrated feta cheddar or even olives. So, we make do as per our longings and the items in our fridge!
Enjoy !