Macaroni salad

INGREDIENTS

• 8 ounces macaroni pasta
• 1 cup light mayonnaise
• 3 tbsp low-fat milk
• 2 tbsp vinegar
• 1 tbsp yellow mustard
• 1 tsp granulated sugar
• 1½ tsp salt
• ¼ tsp black pepper
• 1 cup celery sticks
• 1 cup green bell pepper
• ¼ cup onions

TOOLS

• 1 knife
• 1 saucepan
• 1 large bowl
• 1 salad mixing spoon
• 1 fridge
• 1 lid
• 1 colander
• 1 whisk
• 1 cling film

Peel and chop the onions. Thinly slice the celery sticks. Chop the green bell peppers.

Pour 8 cups of water into a saucepan and turn on the heat. Bring the water to a boil, then add 1 tsp of salt and macaroni pasta. Cover with a lid and cook for 10 minutes. Remove from the heat and take off the lid. Then drain the cooked macaroni pasta in a colander.

Put the light mayonnaise, yellow mustard, low-fat milk, vinegar, granulated sugar, half a tsp of salt, and a quarter tsp of black pepper in a large bowl. Whisk together for 2 minutes. Then add the drained macaroni pasta, celery stick slices, chopped green bell peppers, and chopped onions. Mix with a salad mixing spoon until well blended, then cover with cling film. Chill in the fridge for 45 minutes, then remove from the fridge and remove the cling film. Mix again with a salad mixing spoon before serving.

It’s ready to be served !