Categories: Pasta, Salad

Ingredients

• 1 lb elbow macaroni
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/2 cup minced red onion
• 1/2 red bell pepper , diced
• 1/2 green bell pepper , diced
• 1/2 yellow bell pepper , diced
• 1/2 cup diced celery
• 1/4 cup finely chopped fresh curly-leaf parsley , for ganish
• Dressing:
• 2 teaspoons fresh lemon juice
• 2 garlic cloves , minced
• 1 cup mayonnaise (homemade or high quality commercial-brand)
• salt and fresh ground white pepper

Directions

1. Prepare the macaroni according to the package directions; drain, rinse under cold water, and drain again.

2. Transfer the pasta into a large serving bowl; add in the olive oil and vinegar; toss to coat, then cover and refrigerate overnight.

3. Add in the onion, bell peppers, and celery; stir to combine.

4. To make the dressing: whisk together all the dressing ingredients.

5. Pour the dressing over the macaroni mixture; toss gently to coat thoroughly.

6. Serve immediately or may refrigerate up to 8 hours.

7. Sprinkle with parsly right before serving.

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