Description
This macaroni salad stands out for its irresistible blend of flavors. With tender elbow macaroni, crunchy veggies, and a creamy dressing, it’s perfect for gatherings and quick meals alike.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 ounces cheddar cheese (cubed or shredded)
- 1/2 medium red onion (minced)
- 4 ribs celery (diced)
- 1 medium red bell pepper (diced)
- 1 cup frozen peas (thawed)
- 1/2 cup mayonnaise
- ¼ cup apple cider vinegar
- ¼ cup minced fresh dill
- 2 tablespoons granulated sugar
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add 1 pound elbow macaroni and cook according to package directions. Drain and rinse with cold water until cooled. Drain well.
- In a large mixing bowl, combine the cooled pasta with 4 ounces cheddar cheese, 1/2 medium red onion, 4 ribs celery, 1 medium red bell pepper, and 1 cup frozen peas.
- In a small mixing bowl, whisk together 1/2 cup mayonnaise, ¼ cup apple cider vinegar, ¼ cup minced fresh dill, 2 tablespoons granulated sugar, 2 tablespoons sweet pickle relish, 1 tablespoon Dijon mustard, 1 teaspoon salt, and ½ teaspoon black pepper until smooth.
- Pour the sauce over the pasta mixture and toss until well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Notes
For extra flavor, let the salad chill overnight in the fridge.
Feel free to add diced cooked chicken for added protein.
This salad pairs great with grilled meats at summer barbecues.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg