Recipe: Macaroni Vegetable Salad and Serving Variations

Mr. Big Food veganized this recipe by using a French dressing (recipe here), rather than mayonnaise. 

MACARONI VEGETABLE SALAD AND SERVING VARIATIONS 
Serves 4-6

1 Tbsp salt
3 quarts boiling water
2 C elbow macaroni
½ C diced celery
½ C diced bell pepper
½ C carrots, peeled and shredded
¼ C onion, chopped fine
2/3 C mayonnaise (preferably homemade—see recipes in Basics section)
1 Tbsp lemon juice
½ tsp salt
¼ tsp pepper
¼ tsp dry mustard

Add salt to rapidly boiling water, gradually add macaroni so that water continues to boil, and cook uncovered, stirring occasionally, until macaroni is tender. Drain macaroni in a colander, rinse with cold water, and drain again. Combine macaroni with remaining ingredients, toss lightly, and chill.

FOR A PICNIC
Turn mixture into a chilled wide-mouth vacuum jug.

TO SERVE AT HOME
Serve salad on crisp salad greens garnished with additional shredded carrot.