Description
A creamy, flavorful macaroni salad made with tender pasta, crisp vegetables, cheddar cheese, and a tangy dressing. Perfect for BBQs and gatherings.
Ingredients
Scale
- 1 lb elbow macaroni
- 6 oz cheddar cheese, cubed
- ½ red onion, minced
- 4 celery stalks, diced
- 1 red bell pepper, diced
- 1 cup frozen peas, thawed
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- ¼ cup fresh dill, chopped
- 2 tbsp sugar
- 2 tbsp Dijon mustard
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Cook pasta until al dente, drain, and rinse under cold water.
- Dice the vegetables and cheese.
- In a bowl, whisk together mayo, vinegar, dill, sugar, mustard, salt, and pepper.
- Combine pasta, vegetables, cheese, and dressing. Toss to coat.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Use full-fat mayo for a richer texture.
- Chill for at least an hour for the best flavor.
- Can be made a day ahead.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American