1 box of elbow macaroni
1 cup of cheddar cheese
2 cups of leafy greens
1 cup of broccoli (optional)
1 bunch of green onion
8 small plum tomatoes
1/2 cup mayonnaise
1 tsp of red wine vinegar
1 tbsp of sugar
1/2 cup of milk of choice
salt and black pepper
Boil your macaroni in a pot of salted water until semi-soft. Drain the noodles and rinse them with cold water. Dice your green onions as tiny as possible.
Mix together your vinegar, sugar, mayo and milk. Pour this over your noodles and refrigerate for at least 1 1/2 hours. Add in your onions, tomatoes and broccoli. Season to taste. Plate your greens and spoon your macaroni salad on top of your greens. Sprinkle with cheddar cheese and serve cool.
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