1/2green bell pepper, finely diced (about 1/3 cup)
1cupmayo (like Duke's)
Cook macaroni according to package directions using salted water. Drain and run cool water over the pasta until it is cooled.
In another bowl stir together mayo, mustard, vinegar, pepper, sugar, salt, garlic, and onion powder. Add the onion, celery, and bell pepper. Mix well.
In a large bowl, add the pasta and about half of the dressing and toss to coat. Cover and refrigerate the pasta and remaining dressing for at least 2 hours.
When ready to serve, add remaining dressing and toss to coat. Add additional salt and pepper to taste.
Prevent your screen from going dark
I love the bite of red onion, but sometimes it can overpower a dish. Once it's diced, soak the red onion in cool water for about 5 minutes, then drain before adding to the dressing. This will tone down the sharpness of the onion without changing the flavor.
Making this recipe? Tag me on social media: @SouthernBite using the hashtag #SouthernBite so I can see what you're making!
Find this recipe at https://southernbite.com/macaroni-salad-and-my-childhood-fears-of-the-potluck/