Reser'S Macaroni Salad (Copycat) - cooking recipe

Ingredients

MACARONI
1 lb uncooked large elbow macaroni
VEGETABLES
2/3 cup finely chopped sweet pickle
1/2 cup finely diced celery heart
1/3 cup minced red bell pepper
4 teaspoons reconstituted onions
DRESSING
3 cups extra thick real mayonnaise
2 tablespoons confectioners' sugar
4 teaspoons prepared yellow mustard
1/2 tablespoon mustard powder
1 1/4 teaspoons iodized salt
1 teaspoon onion powder
1 teaspoon white pepper
3 tablespoons sweet pickle juice
1 1/2 tablespoons distilled white vinegar

Preparation

RECONSTITUTE 4 teaspoons minced onion flakes in enough very hot water to cover and saturate completely.
PREP remaining vegetables to specifications.
COOK large elbow macaroni according to package directions in moderately salted water, less 2 minutes until al dente (firm to the bite); DRAIN in a large colander placed in sink; RINSE with cold water and allow to drain again.
INTO a large bowl with an (accompanying cover or lid), add the dressing ingredients EXCEPT for the sweet pickle juice and white vinegar). Note: drain excess water from onions before adding).
WHISK mixture well then gently fold in vegetables until just blended.
GENTLY fold in drained macaroni until well-blended.
COMBINE the sweet pickle juice with vinegar then sprinkle over salad.
FOLD mixture gently until creamy, without over-mixing.
COVER and refrigerate for at least 2 hours.
SERVE and enjoy.