Macaroni Salad

Mayonnaise-dressed pasta salad, served cold.

• Macaroni, cooked in salted water and rinsed until cool
• Shallots or red onion, optionally soaked in cold water; celery; bell peppers; carrot (opt.); pickles (opt.); scallion (opt.); etc. — all finely diced.
• Mayo (about a heaping cup per pound of dry pasta); mustard; clean vinegar or pickle juice. Sour cream (opt.) with the mayo is also good.
• Salt, pepper, sugar, garlic powder, onion powder, lemon, hot sauce, etc.

Combine dressing to taste. Toss everything together in a large bowl, adjusting to taste. Refrigerate. Macaroni will absorb water over time, so you can optionally make some sauce on the side to add later.