Ingredients
1 package (16 ounces) elbow macaroni1 cup reduced-fat mayonnaise3 to 4 tablespoons water or 2% milk2 tablespoons red wine vinegar1 tablespoon sugar1-1/2 teaspoons salt1/4 teaspoon garlic powder1/4 teaspoon pepper1 small sweet yellow, orange or red pepper, finely chopped1 small green pepper, finely chopped1 small onion, finely chopped1 celery rib, finely chopped2 tablespoons minced fresh parsley
Preparation
Cook macaroni according to package directions. Drain; rinse with cold water and drain again.
In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, until cold, about 2 hours. Cover and refrigerate remaining dressing to add just before serving.
To serve, stir in reserved dressing. Sprinkle with parsley.
