Deli Macaroni Salad

8 oz. elbow macaroni

Brine:

2 C. cider vinegar

3 C. sugar

Salad:

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.

To serve:

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 combine. Serve.

Serves 6 - 8.