I hope that you all enjoyed your Labor Day weekend. It is always a bit bittersweet for me. This weekend we really tried to get one last stab at summer. We played outside, we went fishing, went for walks, and we even filled the kiddie pool one last time. I love fall, but I always get just a little bit sad saying goodbye to summer. We wrapped it up with a nice family dinner, including a yummy Macaroni Salad from a recipe that I pulled off of the Mizkan Recipe Site (I have yet to try one of their recipes that wasn’t a hit, by the way!)
I have been using several vinegars from the line of Nakano Seasoned Rice Vinegars to put an extra zing to my side dishes, and this yummy Macaroni Salad did not disappoint. I used the NAKANO Seasoned Rice Vinegar Basil and Oregano (you can also us the original flavor) I am a BIG fan of red onion, so I actually put a bit extra … so good!
Here is the recipe:
Mom’s Macaroni Salad Make with Nakano Rice Vinegar
8 oz. dry elbow macaroni
1/4 cup NAKANO Seasoned Rice Vinegar Basil and Oregano or Original
1/2 small red onion, finely chopped
1/3 cup mayonnaise
2 celery stalks, thinly sliced (about 3/4 cup)
2 hard-cooked eggs, finely chopped (optional)
How to Make Macaroni Salad Make with Nakano Rice Vinegar
*Disclosure: I’m a Mizkan Blogger Advocate and this is a sponsored post. These opinions are all my own and have in no way been influenced by another person.