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Ingredients
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8 ounces elbow macaroni (about 1-3/4 cups)1 cup Hellmann's or Best Foods Real Mayonnaise2 Tbsp. vinegar (use either Pickle juice, pepperochini juice, or Jalapeno juice.1 Tbsp. mustard (French's, Dijon, or favorite mustard of your liking)1 tsp. sugar1 tsp. salt1/4 tsp. ground black pepper1 cup thinly sliced celery1 cup chopped green or red bell pepper ( optional)1/4 cup chopped onion1/4 tsp. celery salt1/4 tsp. garlic powder or 1 small garlic clove minced
Directions
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Cook macaroni according to package directions; drain and rinse with cold water until completely cool.Combine Hellmann's or Best Foods Real Mayonnaise, vinegar, Mustard, sugar, salt, pepper, other spices in large bowl. (taste before adding pasta)Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature.Note: If it looks like it's too much dressing it will absorb into the pasta when refrigerating. I personally like to put some on the side just in case I need to add more later.