Instructions
1. Cook the pasta
Cook the elbow macaroni according to package directions until al dente. Drain and rinse immediately under cold water to stop the cooking process and cool the pasta completely.
2. Make the dressing
In a medium bowl, whisk together the sugar and white vinegar until the sugar is fully dissolved.
3. Combine the salad
In a large mixing bowl, combine the cooled macaroni, chopped bell pepper, and celery seed. Pour the vinegar-sugar dressing over the top and toss thoroughly until evenly coated.
4. Add creaminess
Fold in the mayonnaise until the pasta is creamy and well combined.
5. Chill and serve
Cover the bowl and refrigerate the salad for at least 2 hours, or preferably overnight, to allow the flavors to fully develop. Stir once more before serving.
Tip: For the best texture and flavor, prepare this salad a day in advance. The pasta will absorb the dressing and become even more flavorful.
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