Confetti Macaroni Salad

At home, we just call it macaroni salad.  But if you’re used to the macaroni salad you find at the grocery deli, calling it macaroni salad would be way off the mark and just plain old wrong!  I have been known to eat store-bought mac salad (on a rare occasion) if its served to me or I’m desperate, but the heavy use of mayonnaise/salad dressing is  not among my favorite group of flavors.   Which brings me to…Confetti Macaroni Salad! Growing up, our family made macaroni salad from scratch.  The distinctive flavor of the home-made salad dressing is something that I actually crave.  It is heavier than a store-bought salad dressing, but really yummy.  Its got that sweet and sour taste that comes with vinegar and sugar, but the mustard makes it delicious!  I resist the urge to make it all the time because the current residents of our house are my pickiest eaters and unless I get visitors, I find myself eating it all myself…wait!  What’s wrong with that! Confetti Macaroni Salad 1 lb. box of Ditalini (salad macaroni), cooked al dente; rinse and drain 1/2 of a red bell pepper and 1/2 of a green bell pepper, top and seeds removed, and diced – cut a few thin slices from the remaining halves of both for garnishing 1/2 of an red onion, diced 2 stalks celery, diced 1 large carrot, shredded 1 lb