Cooks' Note
Perfect for the backyard picnic, this salad is colorful and chock full of onion, bell pepper, and olives. You could easily add cooked chicken or shrimp for an even more substantial lunch.
Recipe information
Yield
serves 4
Ingredients
1/4 pound whole-wheat elbow macaroni
1/4 cup chopped red onion
1/4 cup chopped green bell pepper
1 medium tomato, roughly chopped
2 tablespoons sliced pimiento-stuffed green olives
1/4 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preparation
Bring a medium pot of water (about 4 cups) to a boil. Add the macaroni and cook until al dente, 7 to 8 minutes. Meanwhile, combine the onion, bell pepper, tomato, and olives in a large bowl. In a small bowl, mix together the mayonnaise, vinegar, mustard, salt, and black pepper. Drain and add the pasta to the bowl. Add the mayonnaise mixture and toss to coat. Chill thoroughly before serving.
