Macaroni salad is the perfect dish for summer. It goes well with meat, burgers and ribs. Unlike other food where you have to eat it as soon as you prepare it, the macaroni salad works...the other way around. The longer you keep it, the better it tastes because you allow more time for the ingredients to blend thoroughly. This is a cold dish and if you have any leftover, do not throw it away. Tuck it into a refrigerator for two to three days.

As with any other food, you first need to prepare its ingredients. For the macaroni salad, you need to have substantial wheat macaroni, Spanish onion, a can of sliced olives, celery stalks, a cup of fresh chopped parsley, chopped pimientos, two tablespoons of apple cider vinegar, a tinge of black pepper, some grated cheese and mayonnaise (optional).

Now the steps to prepare a salad macaroni. Firstly, cook the macaroni in water until it is all done. Remember to add a tablespoon of oil to prevent them from sticking together. Drain the water and set the macaroni aside for the time being. Before I forget, while you were waiting for the macaroni to cook, chop all the vegetables and drain the olives. Mix all of them thoroughly in a bowl and add some apple cider vinegar while you are stirring them. Next, pour the cooked macaroni into the vegetable mixture and mix well. You are almost done at this point. You can use mayonnaise for extra taste, if you want to. Anyway, once you are done mixing, sprinkle some black pepper into the macaroni salad and you are all set.

You can now wrap the salad with plastic wrap and store it in the refrigerator. Note that you do not have to put the grated cheese into the macaroni. Not every one likes grated cheese...so let your guests decide whether they want it on their macaroni salad or not.You can place the grated cheese on a separate bowl and take it out only when you need them.

It is done and I am pretty sure you can prepare this meal in less than half an hour. I hope that you will enjoy this summer recipe as much as I do.

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