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Macaroni Salad


1 cup mayonnaise
1/4 cup cider or other white vinegar
2 Tbs mustard, preferably Dijon-style
1 lb macaroni, cooked according to package directions and thoroughly drained
4 stalks celery, finely chopped
1 medium onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
1/4 cup finely chopped fresh parsley
1 tsp celery seed
Salt and freshly ground pepper to taste

Blend the mayonnaise, vinegar, and mustard together until smooth. Combine with the remaining ingredients and toss to thoroughly combine. Refrigerate for 24 hours and adjust seasoning before serving.

Yield: 6 to 8 Servings

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