Ingredients

• 1 , 16 ounce
• 2 reds bell peppers , chopped
• 1 green bell pepper , chopped
• 1 stalk celery , Optional
• 0.5 cups chopped green onions
• 1 tablespoon olive oil
• 1 cup mayonnaise
• 1 packet dry vegetable soup mix

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water until cool; transfer to a large serving bowl.
2. 2 Stir bell peppers, celery, green onions, and olive oil into macaroni; mix until well combined. Stir in mayonnaise and soup mix until incorporated.
3. 3 Chill pasta salad in the refrigerator before serving, 2 to 3 hours.

Nutrition per serving