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Recipe courtesy of Katie Lee

From: Food Network Magazine

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Total:: 35 min
Active:: 30 min

Yield:: 6 servings

Level:: Easy

Ingredients

Kosher salt
2 cups elbow macaroni
1 cup halved grape tomatoes
8 radishes, thinly sliced
1/2 green bell pepper, diced
6 scallions (white and light green parts only), thinly sliced
1/2 English cucumber, diced
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1/2 teaspoon garlic salt
Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs until al dente. Drain and let cool.

Toss the macaroni with the tomatoes, radishes, bell pepper, scallions and cucumber in a large bowl.

In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.

Photograph by Ryan Dausch

My Private Notes

Name: Macaroni Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: Kosher salt; 2 cups elbow macaroni; 1 cup halved grape tomatoes; 8 radishes, thinly sliced; 1/2 green bell pepper, diced; 6 scallions (white and light green parts only), thinly sliced; 1/2 English cucumber, diced; 1/2 cup mayonnaise; 1 tablespoon apple cider vinegar; 1 tablespoon yellow mustard; 1 teaspoon sugar; 1/2 teaspoon garlic salt; Freshly ground pepper