For 2 pounds of macaroni, the vegetables are equivalent to: 1 large stalk of celery (minus core), 1 1/2 pounds carrots, 3 large bell peppers (4 medium). 2 cups of mayonnaise is approx. 1/2 of a quart jar.
1 pound elbow macaroni
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 cup green bell peppers chopped
1 1/2 cups celery diced
1 1/2 cups carrots shredded
Cook elbow macaroni as directed, rinse with cold water, drain and chill.
Mix first four ingredients (not macaroni).
Combine all ingredients with macaroni.
Category: Salads and Dressings