MACARONI MEDLEY
2 cups uncooked elbow macaroni
1 medium cucumber, peeled and coarsely chopped
1/2 cup onion, chopped
2 tablespoons fresh parsley, minced
2 tablespoons chopped pimiento or red roasted peppers
1 1/2 cups good quality apple cider vinegar
3/4 cup granulated sugar
1 tablespoon olive oil, peanut or vegetable oil
1 teaspoon mild (prepared) mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red hot pepper flakes
2 teaspoons garlic, minced
Bring a large pot of salted water to a boil. Boil macaroni according to package directions until slightly firm (al dented). Drain in colander. Rinse in cold
water and drain again.
In a large bowl, mix together cooked macaroni, cucumber, onion, parsley and pimiento or red roasted peppers.
In a large jar, combine vinegar and remaining ingredients. Cover tightly and shake well to blend.
Pour over macaroni mixture and toss well to coat.
Cover and refrigerate overnight.
Makes 6 servings (about 6 1/2 cups). Enjoy.
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