The Best Macaroni Salad

• Meat

  • 1/2 cup Bacon, cooked

• Produce

  • 1 Garlic clove
  • 3/4 cup Kale
  • 1/2 cup Scallions

• Condiments

  • 1 tbsp Hot sauce
  • 1 1/2 cups Mayonnaise
  • 1/2 cup Sweet pickle relish

• Pasta & Grains

  • 1 lb Macaroni, dried

• Baking & Spices

  • 1 tbsp Granulated sugar
  • 1 12 ounce jar Red pepper, roasted
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar

Found on aspicyperspective.com

Ingredients

• 1 pound dried macaroni
• 12 ounce jar roasted red pepper, drained and chopped
• 3/4 cup finely chopped kale
• 1/2 cup cooked bacon, chopped
• 1/2 cup sweet pickle relish
• 1/2 cup chopped scallions
• 1 1/2 cups mayonnaise (could be low fat)
• 3 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon hot sauce (I used Franks RedHot)
• 1 garlic clove, minced
• Salt and pepper

Directions

• Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions, usually 7-10 minutes. Then drain and rinse with cold water. In a medium bowl mix the mayonnaise, apple cider vinegar, sugar, hot sauce, garlic, 1 teaspoon salt, and 1/2 teaspoon ground pepper. Pour the macaroni in a large bowl. Pour the dressing over the top. Then add the chopped roasted red peppers, kale, bacon, pickle relish, and scallions. Toss well to coat. Then refrigerate until ready to serve. *Can be made up to 4 days ahead.