Mom's Macaroni Salad


8 oz. dry elbow macaroni 
1/4 cup NAKANO Seasoned Rice Vinegar Basil and Oregano or Original 
1/2 small red onion, finely chopped 
1/3 cup mayonnaise 
2 celery stalks, thinly sliced (about 3/4 cup) 
2 hard-cooked eggs, finely chopped (optional)


Cook pasta according to package directions. Briefly rinse in cold water; drain well. In a large bowl, combine rice vinegar, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add pasta and toss to coat. Let stand 5 minutes. Gently stir in mayonnaise, celery, and eggs if desired. Season with salt and pepper to taste. 

Makes 6 to 8 servings.


Per serving without eggs (6): 247 calories, 5g protein, 33g carb, 10g fat, 7mg chol, 341mg sodium 

Mom's Macaroni Salad
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