Classic Macaroni Salad

• 1/2 pounds Macaroni Pasta, Cooked Al Dente
• 1/2 cups Celery, Small Dice
• 1/4 cups Red Onion, Small Dice
• 1 whole Small Roma Tomato, Small Dice
• 1/2 cups Light Mayonnaise
• 1 Tablespoon Cider Vinegar
• 1/2 teaspoons Salt
• 1/2 teaspoons Cracked Black Pepper
• 1/2 teaspoons Dry Mustard
• 1 teaspoon Sugar
• 2 Tablespoons Sour Cream
• 1 Tablespoon Italian Leaf Parsley, Chopped

1. Begin by boiling your pasta in salted water. Cook it according to package instructions for al dente.
2. While the pasta is boiling, prepare your ingredients, chopping all of the vegetables. When the vegetables have been chopped, make the dressing.
3. Combine the mayonnaise, vinegar, salt, pepper, mustard, sugar, and sour cream in a small mixing bowl. Mix well until you have a nice and thin dressing.
4. When the pasta is done cooking, drain, and rinse with cold water to cool the pasta. Drain well.
5. To a large mixing bowl, add the pasta, chopped veggies, and top with half of the dressing. I say half because depending on the pasta, you want to make sure the sauce stays nice and light, not too much sauce. Mix to incorporate everything until you have the desired amount of consistency with the dressing.
6. Taste. Adjust any salt and pepper to your liking. When you are ready to serve, transfer the macaroni salad to a serving bowl and garnish with fresh parsley. Serve cold, or at room temperature. Enjoy.

macaroni pasta, celery, ubc, tomato, light mayonnaise, vinegar, salt, pepper, dry mustard, sugar, sour cream, italian leaf parsley

Taken from tastykitchen.com/recipes/salads/classic-macaroni-salad/ (may not work)