½ Red onion, diced
1 green bell pepper
1 red bell pepper
¼ cup parsley
16 ounces elbow macaroni
¾ cup mayonnaise
1 tbsp spicy dijon mustard
Salt and pepper to taste
Cook the elbow macaroni to Al Dente, according to package directions. Drain and Rinse well
Set in a large bowl
While the elbow macaroni is cooking, chop the bell peppers and the red onion
Dice the carrot
Add the red onion, green pepper and the red pepper to another bowl
Add in the carrot, dijon mustard, mayonnaise and the salt and pepper with the macaroni and stir so that it is all combined
Cover with plastic wrap and place into the refrigerator to chill for an hour.
This can be served cold or at room temperature.