Macaroni Salad

14.5 oz box of macaroni
1/2 green bell pepper, finely chopped
1 C baby carrots, sliced
1 T minced onion
4 oz. frozen peas
1 C mayo (we used mayo made with olive oil)
1 tsp. sugar
1/2 tsp. dry mustard
1 T cider vinegar
paprika
parsley
sea salt
black pepper

Directions:

Cook pasta according to package directions; be sure not to over cook the pasta so that the noodles become overly soft.

Add the frozen peas in the last minute of cooking. Then, drain. While the pasta is cooking, chop up the veggiesAllow the pasta and peas to cool down and then place in a large bowl.  As the pasta cools down, stir every few minutes to prevent the noodles from clumping together as they dry.Add the chopped up veggies. Stir to combine.Add the minced onion, and stir these veggies in too. Alternatively, you can use fresh onion here.Stir together the mayo, sugar, dry mustard, and cider vinegar until smooth and creamy. Pour the mayo mixture over the pasta.  Do this in small batches.  Add a little, stir it in well and repeat.  This way, the creamy sauce gets all over the pasta and you can stir it in well. Stir in the mayo mixture until the pasta and veggies are coated. Cover and refrigerate until ready to serve.  If desired, you can also add tuna fish or chicken (either canned or grilled chicken breast).