Quick and easy Macaroni Salad recipe:
Why not make a macaroni salad occasionally instead of the old standby - potato salad. It's much easier and keeps well in the refrigerator. Save on preparation time by chopping the vegetables while the macaroni cooks.

250g elbow macaroni, bow ties, or shell pasta
2 stalks celery, chopped
½ medium-size green or red capsicum, cored, seeded, and chopped
1 small onion, peeled and finely chopped
½ cup mayonnaise
3 teaspoons white vinegar or lemon juice
1 teaspoon French mustard
½ teaspoon salt
Pinch black pepper
Lettuce leaves for garnish

 
A quick and simple Macaroni Salad online recipe for all you health conscious foodies:
1. Cook the macaroni according to packet directions, drain in a colander, and rinse under cold running water. Drain again thoroughly.

2. While the macaroni is cooking, combine the celery, capsicum, onion, mayonnaise, vinegar, mustard, salt and black pepper in a serving bowl. Add the macaroni to the bowl and toss well to mix. Serve on the lettuce leaves.
Tips: l. Macaroni salad should not be kept at room temperature for long periods of time, because the mayonnaise will spoil. (For a picnic, make the salad without mayonnaise, substituting 1/4 cup olive oil, increasing the amount of mustard to 11/2 teaspoons, and adding 2 cloves of garlic, peeled and finely chopped.) 2. For variety, add 1/2 cup chopped black olives, 1 large, coarsely chopped tomato, or 2 or 3 chopped anchovy fillets