1 package (16 oz) elbow macaroni
1 cup mayo
3 to 4 tbsp milk
2 tbsp red wine vinegar
1 tbsp sugar
1 tsp Dijon mustard
Salt and pepper, to taste
1 small sweet red, yellow or orange pepper; finely chopped
2 small green pepper, finely chopped
1 celery rib, finely chopped
2 tbsp minced fresh parsley
Cook macaroni according to package directions.
In a small bowl, mix mayo, milk, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add dressing; toss gently to coat. Refrigerate, covered, until cold, about 2 hours. Sprinkle with parsley before serving.
If desired, mix a little extra mayo, milk and vinegar and add to macaroni after it has been refrigerated.
Adapted from tasteofhome.com
