Colorful Macaroni Salad

Traditional Macaroni Salad with a Twist and Lots of Color

8 oz dried elbow macaroni, cooked, rinsed and drained

1/2 cup low-fat (Canola oil) mayo (or nayonaise)

1 Tbsp. apple cider vinegar

1 tsp. Dijon Mustard

1/2  tsp. garlic powder

salt and pepper to taste

1 cup diced celery

1/2 cup small shredded carrot

1/2 cup diced red pepper

1/4 cup diced red onion

Combine mayo through salt and pepper and mix well. Add macaroni and veggies, mix well. Chill at least 2 hours. Adjust seasonings. 

Serves 4 - 6 as a side. 

Note: Optional add 1 can of white albacore tuna. Mix well.