100
4 cups elbow macaroni pasta
1 small onion, finely diced
1/2 cup cider vinegar
3 tbsp granulated sugar
1 1/2 tsp salt
3 stalks celery, finely diced
1 225-mL jar chopped pimento peppers, drained
1 1/4 cups mayonnaise
3/4 tsp pepper
COOL pasta following package directions. Drain and rinse under cold water.
STIR onion, vinegar, sugar and salt in a large bowl. Let stand for 10 min to pickle. Add celery, pimentos, mayo and pepper. Stir in macaroni until combined.
SERVE right away or cover and refrigerate until cold, about 1 hr.
Variation: Add 1 1/2 cups of finely cubed cheddar for a cheeky twist on mac and cheese.
Calories 322, Protein 6g, Carbohydrates 32g, Fat 19g, Fibre 2g, Sodium 539mg.
Excellent source of folate.