This is one of my favorite macaroni
salads in the summer. I went white river rafting one summer and they served this
salad at lunch.
Deli Macaroni Salad
8 oz. elbow macaroni
2 C. cider vinegar
3 C. sugar
2 medium tomatoes diced
1 green pepper diced
1 cucumber diced
1/2 C. red onion chopped
1 C. mayonnaise
1/8 t. basil
salt and pepper to taste
Cook pasta until ala dente. Drain and rinse well with cold water.
Bring vinegar and sugar to a simmer in a saucepan. Stir until sugar dissolves.
Remove from heat and allow to cool. Place macaroni in a bowl and pour the brine
over it. Refrigerate for at least 24 hours.
Drain the macaroni from the brine. Mix the mayonnaise, basil, salt and pepper
together. Add pasta, tomatoes, green peppers, cucumber and red onion. Toss to
Serves 6 - 8.