Description
This macaroni salad is a crowd-pleaser, combining tender pasta, creamy dressing, and fresh vegetables. It’s a delightful side for picnics or barbecues, ready in just 20 minutes!
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
- Boil a large pot of salted water and cook the macaroni according to package directions. Drain and rinse with cold water until cooled. Drain well.
- In a large mixing bowl, combine the cooled pasta, cheddar cheese, minced red onion, diced celery, diced red bell pepper, and thawed peas.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, fresh dill, sugar, sweet pickle relish, Dijon mustard, salt, and black pepper until smooth.
- Pour the dressing over the pasta mixture and toss until nicely coated. Cover with plastic wrap and refrigerate for at least one hour before serving.
Notes
Adjust vegetable types according to preference or seasonal availability.
For a touch of heat, consider adding diced jalapeños or a splash of hot sauce.
This salad can be made a day in advance for better flavor melding.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg