2 cups dry elbow macaroni
1/2 cup diced celery
1/4 cup canned peas
1/2 cup diced tomato
1/4 cup diced onion
1 cup mayonnaise
1/2 cup regular dill pickle juice
1/4 cup white vinegar
1/4 cup sugar
salt & pepper, to taste
Cook macaroni according to package directions. Drain and let cool.
Mix all other ingredients in a large bowl.
Add in cooled macaroni and toss gently until well coated.
Salt & pepper to taste.
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