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Categories:
elbow macaroni tomatoes Cheddar cheese carrot celery green bell pepper pimento stuffed olive red onions mayonnaise cider vinegar salt black pepper
Viewed: 105 - Published at: 9 years agoIngredients
- 1 (8 ounce) package elbow macaroni
- 1 tomatoes, cut into 1/2 inch cubes
- 4 ounces cheddar cheese, coarsly grated
- 1 medium carrot, peeled and grated
- 1 cup celery, finely chopped
- 1/2 cup green bell pepper, finely chopped, can use red
- 1/3 cup pimento stuffed olive, sliced
- 2 tablespoons red onions, finely chopped
- 1 cup mayonnaise
- 2 tablespoons cider vinegar
- salt, to taste
- black pepper, to taste
Method
- Cook macaroni according to package.
- While it is cooking, combine tomato, cheese, carrot, celery, green or red pepper, olives, and onion in a large mixing bowl.
- Stir in mayonnaise and vinegar.
- When the macaroni is done, immediately run cold water over the pasta in a colander to stop cooking and to rinse.
- Add the macaroni to tomato mixture. Toss gently to mix. Season, to taste, with salt and pepper.
- Cover and refrigerate several hours or overnight, to let the flavors blend.
