#2230 - Mozzarella Macaroni Salad

(by Shirley McNevich)

3 cups uncooked macaroni
4 TBSP cider vinegar
2 cups shredded mozzarella cheese (more if you wish; substitute your favorite cheese if you don't like mozzarella)
1 cup chopped green bell pepper
1/2 cup chopped celery (more if you wish)
12 cherry tomatoes
2 to 3 cups mayo (more if too dry)
salt and pepper to your taste
2 TBSP white sugar
a few dashes of celery seed
2 hard boiled eggs (chopped--more if you wish)

Cook macaroni according to box directions (with 1 tsp. salt). Drain but do not rinse. In a large bowl add drained macaroni and cider vinegar--toss to coat. Once coated, set aside for 20 minutes. After 20 minutes add mayo, shredded mozzarella cheese, chopped green bell pepper, chopped celery, and chopped hard boiled eggs--stir carefully until mixed. Add white sugar and celery seed--stir until mixed. Taste--if necessary add salt and pepper to your taste--stir. If too dry, add more mayo. If too sweet, add a little more cider vinegar. If too sour, add a little more white sugar. Refrigerate until cold. When ready to serve, chop each of the cherry tomatoes into 4 pieces and add to the macaroni salad--stir to mix.