Summer Macaroni Salad

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