One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it’s delicious. VegiRoni Salad is one of my favorite salads now. You don’t have to add the Pico de Gallo you can eat it without it to. Your choice.

Ingredients

1/2 lb elbow macaroni, cooked ala dente (7min) that’s a half box.
1/2 cup white vinegar
1/2 cup sugar
1 cup finely chopped bell pepper
1 tbsp celery seed
1/2 tbsp of black pepper
1 cup of Hellmans mayo
1 cup of prepared pico de gallo
For the Pico de Gallo
1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Anaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice

Instructions

1. Heat the vinegar and sugar until sugar is disolved.
2. Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
3. Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and 1/2 tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
4. To make the pico de gallo Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour.

VegiRoni Salad

One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it's delicious. VegiRoni Salad is one of my favorite salads now. You don't have to add the Pico de Gallo you can eat it without it to. Your choice.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine American

Servings 8

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Ingredients

• ▢ 1/2 lb elbow macaroni cooked al dente (7min)
• ▢ 1/2 cup white vinegar
• ▢ 1/2 cup sugar
• ▢ 1 cup finely chopped bell pepper
• ▢ 1 tbsp celery seed
• ▢ 1/2 tbsp of black pepper
• ▢ 1 cup of Hellmans mayo
• ▢ 1 cup of prepared pico de gallo

For the pice de gallo

• ▢ 1 mango
• ▢ 1/3 cup chopped cilantro if you don’t like cilantro use parsley
• ▢ 2 green onions
• ▢ 1/2 small onion minced
• ▢ 2 chopped tomatoes
• ▢ 1 Anaheim pepper
• ▢ 1/2 tsp pepper
• ▢ 1/8 tsp salt
• ▢ 2 tbsp lemon juice

Instructions

• Heat the vinegar and sugar until sugar is disolved.
• Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the
• vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
• Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and 1/2 tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
• To make the pico de gallo Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour.

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