Recipe: Steak & Ale Restaurant Macaroni Salad

STEAK AND ALE MACARONI SALAD

1 lb. elbow macaroni pasta
1 cup mayonnaise
1/2 cup vinegar, any one
Salt and ground white pepper, to taste
2 tablespoons poppy seeds
1 red bell pepper, diced (you can add green bell pepper as well.)
1 bunch chives, cut in a 1/4
12 ounce cheddar cheese, grated

Cook pasta al dente; drain and let it cool down.

To make the dressing, in a bowl combine the mayonnaise, vinegar, salt and pepper. Add poppy seeds.

In another bowl combine pasta, bell peppers. chives; mix together. Combine the pasta mixture with the dressing, then add the grated cheese. Put in the fridge until cold.