This recipe is adapted from Paula Deen's pasta salad recipe. One of my best friends requests it anytime we have a potluck <makes me feel good>.
The leftovers can last for a while, but they don't usually stick around long enough for me to see how long!
This recipe is super simple and uses ingredient you most likely have in your pantry/fridge.
It's honestly best the day after you make it (just like pizza).
Cooking the pasta in heavily-salted water really adds another layer of flavor to the dish.
1 12-oz. package Macaroni
1 cup celery, chopped
¼ cup red bell pepper, chopped
2 tbs. green onion, chopped
¾ cup light mayonnaise
1 tsp. Lemon pepper
1 tsp. Lawry’s seasoning
1 tsp. Mustard
¼ tsp. Kosher salt, plus more for pasta water
¼ tsp. freshly ground black pepper
Cook macaroni in heavily-salted water until al dente. Drain and rinse with cold
water. Set aside.
Combine remaining ingredients in a large bowl. Stir until well mixed. Add cooked
pasta and stir to combine. Chill for at least two hours.
Best served chilled and made one day ahead.
Makes 10 servings at 173 each. (Fat: 4.8g, Sat Fat: 0.6g, Cholest: 6mg, Sodium: 209mg, Carb: 27.5g, Fiber: 1.6g, Sugars: 1.9g, Protein: 4.4g)