Summer Macaroni Salad

• 1 package (16 ounces) elbow macaroni
• 1 cup reduced-fat mayonnaise
• 3 to 4 tablespoons water or 2% milk
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 small sweet yellow, orange or red pepper, finely chopped
• 1 small green pepper, finely chopped
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 2 tablespoons minced fresh parsley

1. Cook macaroni according to package directions. Drain; rinse with cold water and drain again.
2. In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, until cold, about 2 hours. Cover and refrigerate remaining dressing to add just before serving.
3. To serve, stir in reserved dressing. Sprinkle with parsley.

elbow macaroni, mayonnaise, water, red wine vinegar, sugar, salt, garlic, pepper, sweet yellow, green pepper, onion, celery, parsley

Taken from www.tasteofhome.com/recipes/summer-macaroni-salad/ (may not work)