Pasta Salad (Print Version)

# Ingredients:

01 - 2 cups dry elbow macaroni, about half a pound.
02 - A cup of diced celery.
03 - Shredded carrots, half a cup.
04 - Dice a red bell pepper, about half a cup.
05 - 1/4 cup chopped red or green onion.
06 - Mayonnaise, one cup.
07 - Three tbsp of apple cider vinegar.
08 - Sweet relish, 2 tablespoons.
09 - 2 tbsp sugar.
10 - Yellow or Dijon mustard, one teaspoon.
11 - Black pepper, 1/4 teaspoon.
12 - 1/4 teaspoon salt.

# Instructions:

01 - Boil pasta in salted water. Once cooked, drain and rinse it with cold water.
02 - Combine mayo, sugar, and vinegar. Mix in mustard, relish, salt, and pepper.
03 - Put the pasta in a big bowl. Toss in the veggies and dressing. Mix until evenly coated. Tweak seasoning if needed.
04 - Pop it in the fridge for at least an hour. It's even better if made the day before.

# Notes:

01 - Stays fresh in the fridge for 4 days.
02 - Feel free to swap out veggies as you like.
03 - You can use any small pasta shape here.
04 - Yields around six cups total.

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