My Macaroni Salad

Summer is my favorite time of year, I love just about everything about it.  One of my most favorite things about summer is all the fresh foods you can cook with.  This macaroni salad is one of my family & friends favorite recipes that I make.  The inspiration for it actually came from a grocery chain in Rhode Island, we often stop at Belmont Market on our way to the beach to pick up food and drinks.  We all LOVED the macaroni salad they have there, so I was determined to re-create it.  Everybody says this is almost exactly like the one from the market. ;)

I actually used half a yellow pepper and half a red pepper in this particular salad

Diana's Belmont Market Macaroni Salad

1 (1lb.) box elbow macaroni cooked al dente, and immediately rinsed under cold water.

Red bell pepper (about half if it's really large, diced)

Red onion (about half, maybe a little less, depending on size), diced

For Dressing:

1 cup (approx) Mayo

2 TBS. rice wine vinegar

1 TBS. agave nectar

2 TBS. relish (approx.)

Handful of fresh cilantro, chopped

In a small bowl, mix all the ingredients for dressing. Add bell pepper and onion Set aside it will seem a little too tangy, but once it soaks into the macaroni it will be a little more mellow tasting.

In large bowl, put in macaroni that has been rinsed until cool under cold water.  Add the dressing and mix well.  Refrigerate until ready to serve.

You may want to make a little more of the dressing if you like your macaroni salad a little more on the wet side. 

If you don't like Cilantro, you can use flat leaf Parsley in it's place.