Happy 240th! {Recipe: Confetti Macaroni Salad}

Happy 240th Birthday, America!

No 4th of July celebration is complete without s'mores. We have tried all kinds of s'more combinations over the last few years, and this is what we narrowed down to what we like best. We decided that the old school combination of graham crackers, hershey's milk chocolate (we have tried all kinds of fancy chocolate-Valrona, Callebaut, El Rey, to name a few) and regular Jet Puff marshmallows is the best. But, there is always someone who is disappointed if we don't include Reese's and York Peppermint Patties. This year someone did request chocolate chip cookies, and we have to say it was a yummy addition. 

Another yummy addition to the celebration was this macaroni salad:

We do not usually make mayonnaise based salads like this, but we were having a large group over and wanted to add something more to the barbecue. Macaroni salad seemed like a easy and inexpensive addition to the mix. 

It turns out the family loved this salad! So, I thought I better write it down before I forget what I did. This is my very first attempt at macaroni salad. I am calling it "Confetti Macaroni Salad" because of the all the chopped up colorful veggies in it. 

Confetti Macaroni Salad

The measurements for the vegetables are approximate. I added what I thought looked good and giving a rough guess as to how much I added. I think that what you add is a matter of taste, the dressing and the macaroni are precise measurements.

Cook one 16 ounce package of macaroni (I used the gemelli) according to package directions, drain and rinse with cold water.

For the dressing mix together in a 1-quart glass measuring cup or bowl:

2 cups mayonaise 

2 tablespoons yellow mustard

1 tablespoon white vinegar

1 teaspoon sugar

1 1/2 teaspoon sea salt

1/2 teaspoon fine ground pepper

In a large bowl, place the drained and cooled macaroni along with the following vegetables that are all chopped to approximately the same size small chop. 

1/2 cup celery

3/4 cup red onion

1/2 cup green bell pepper

1/2-3/4 cup red bell pepper

Pour the dressing over the macaroni and vegetables and toss until well coated. Chopped green onion can be added to the top for garnish. Serves 8-10.

Enjoy!