Renal-Friendly Macaroni Salad - cooking recipe

Ingredients

1 lb elbow macaroni
1/2 cup celery, thin-sliced
1/4 cup sweet onion, fine diced
2 garlic cloves, minced
1 small red sweet bell pepper, finely diced
1 1/2 cups mayonnaise
2 teaspoons Dijon mustard
1 teaspoon apple cider vinegar
1/4 cup sweet pickle relish
1 teaspoon sugar
1/2 teaspoon black pepper
1/4 teaspoon celery seed
3 ounces low-sodium bacon, cooked and crumbled (optional)

Preparation

Mix cooled macaroni, celery, onions, bell pepper together in a large bowl.
In a separate bowl mix together the mayonnaise, mustard, vinegar, pickle relish, sugar, salt, and celery seed, stirring well.
Stir dressing into the macaroni mixture.
Stir in the crumbled bacon.
Serve chilled.