With the 4th of July right around the corner and the beginning of summer, thoughts turn to grilling, less time at a hot stove and cold salads. Macaroni salad is one of my favorites and always on the table for summer gatherings. Simple to make, only a short time on the stove cooking the macaroni, it tastes even better after sitting in the refrigerator overnight. This is more of a guide you can add or subtract ingredients to make it your own. Here’s how to make it:

Macaroni salad

serves 6-8 depending on serving size

1 box elbow macaroni or my favorite cavatappi

chives or scallion to taste ( I use chives approx 1 tbs)

sweet corn (optional)

1 red bell pepper cut into small pieces

1 carrot chopped into small pieces

2 stalks celery chopped

1 1/2-2 c mayonaise (depending on your preference)

1/4 c vinegar (apple cider or white)

1 tbs sugar (if you like it sweeter add a little more taste as you go)

salt and pepper

Boil macaroni according to package directions, drain, rinse and let cool. Chop vegetables and add to large mixing bowl. Add the cooled pasta and stir to combine. Whisk mayo, vinegar, sugar until combined. Add to the vegetable macaroni mixture. Season with salt and pepper if needed. Cover and refrigerate until ready to use. (overnight is best)

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