Description
One thing New Yorkers know is a good deli salad. As a reformed macaroni salad hater, my first trip to a real New York deli changed me forever and I’ve been trying my best to recreate a perfect creamy, tangy, New York deli macaroni salad recipe ever since. This is the winner! Trust me, it’s delicious!
Ingredients
Scale
- 1 lb macaroni pasta (or bowtie)
- 1/2 cup shredded carrots
- 1 red bell pepper
- 1 red onion
- 1 stalk celery (optional)
- 1 tsp Salt in water and 1tsp with seasonings
- 1 tsp Pepper
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 cup Mayonnaise
- 3 T Red wine vinegar
- 2 T Avocado oil
- 1 tsp sugar (optional)
Instructions
- Bring a pot of salted water to a boil.
- Cook pasta to al dente according to package directions.
- Meanwhile, chop all vegetables. Can chop carrots extra for smaller pieces.
- Mix together mayo, vinegar, oil, seasonings, and optional sugar to a bowl. Refrigerate liquids and veggies until pasta is ready.
- Drain pasta and allow to cool completely.
- Mix pasta and veggies and toss in sauce until well combined.
- Refrigerate until ready to serve.
- Prep Time: 10
- Cook Time: 12
- Category: Sides
- Method: Stovetop
- Cuisine: American
