Ingredients :
- 2 cups uncooked gluten free elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 2 teaspoons sugar
- 3/4 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup thinly sliced celery
- 1/3 cup chopped carrot
- 1/4 cup chopped onion
- 1 hard-boiled egg, sliced
- Cook macaroni until al dente; drain and rinse with cold water. Cool completely.
- For Dressing: in a small bowl, combine the mayonnaise, pickle relish, sugar, mustard, salt and pepper. In a large bowl, gently combine the macaroni. celery, carrot and onion. Add dressing and toss gently to coat.
0 comments:
Post a Comment