Description
This macaroni salad features irresistible flavors and fresh ingredients, making it a quick and tasty dish for summer picnics or family gatherings. Perfect for anyone wanting easy homemade meals!
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 and add the elbow macaroni. Cook according to package directions, then drain and rinse with cold water until cooled. Drain well.
- In a large mixing bowl, combine the cooled macaroni with cheddar cheese, minced red onion, diced celery, diced red bell pepper, and thawed peas.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, minced dill, granulated sugar, sweet pickle relish, Dijon mustard, salt, and black pepper until smooth.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated. Cover with plastic wrap and refrigerate for at least 1 hour before serving.
Notes
Add additional vegetables like diced cucumbers or chopped hard-boiled eggs for extra flavor.
For a tangier dressing, adjust the amount of apple cider vinegar to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 5g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg