Trinidadian Macaroni Salad
A creamy Caribbean pasta salad featuring tender macaroni tossed with green peas, grated carrots, sweet bell pepper, and a tangy mayonnaise dressing.
Ingredients
- 8 oz elbow macaroni
- 3/4 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp granulated sugar
- 1/2 cup red bell pepper, diced
- 1/2 cup carrot, grated
- 1/2 cup frozen green peas, thawed
- 1/2 cup celery, finely diced
- 1/2 tsp salt
- 1/4 tsp black pepper, ground
Instructions
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1
Bring a large pot of salted water to a boil, add 8 oz elbow macaroni, and cook according to package directions until tender.
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2
Drain the cooked elbow macaroni, rinse thoroughly with cold water to stop cooking, and drain completely.
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3
In a large bowl, whisk together 3/4 cup mayonnaise, 1 tbsp yellow mustard, 1 tsp granulated sugar, 1/2 tsp salt, and 1/4 tsp ground black pepper until smooth.
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4
Add elbow macaroni, 1/2 cup diced red bell pepper, 1/2 cup grated carrot, 1/2 cup thawed frozen green peas, and 1/2 cup finely diced celery to the dressing bowl.
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5
Toss everything gently until thoroughly combined, then cover and chill for at least 30 minutes before serving.