INGREDIENTS:
- 1/2 lb. elbow macaroni
- 1 medium carrot, peeled and diced
- 1 rib celery, cleaned and diced
- 1/4 red onion, diced (about 1/3 cup)
- 3/4 cup mayonnaise
- 1- 1 1/2 teaspoons bonito flakes (2 1/2 tablespoons canned tuna, drained)
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard, optional
- salt and pepper to taste
INSTRUCTIONS:
- Fill a large pot with water, place over high heat and bring to a boil. Add about 2 tablespoons of salt and the macaroni and stir.
- Boil macaroni for about 12-15 minutes or until al dente, stirring occasionally. Drain and set aside.
- Place mayonnaise, bonito flakes, vinegar, and mustard (if using) in a small bowl and stir together. Season with salt and pepper.
- Fold carrots, celery, onions, and mayonnaise mixture into the bowl of macaroni and stir together until completely combined.
- Place mixture in the refrigerator for at least an hour and adjust seasoning before serving.
Source: Spoon Fork Bacon
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