- WARM -
WARM MACARONI SALAD
salt & pepper
Cook & drain pasta according to package instructions. Gently stir in carrot, onion, celery, pickle relish, and mayonnaise.
Add salt and ground black pepper to taste.
Serve immediately while still warm. Store any leftovers in an airtight container in the refrigerator up to 4 days.
Be sure not to overcook the elbow macaroni pasta, it should be cooked to al dente. Vegan mayonnaise can also be used if preferred. This macaroni salad can be served cold. Simply prepare in advance and store in the refrigerator before serving.