Description

This macaroni salad is a delightful blend of elbow macaroni, cheddar cheese, and fresh vegetables, all brought together with a creamy dressing. It’s a quick and easy dish that makes a perfect side for barbecues, picnics, or a satisfying dinner. Enjoy its irresistible flavor and simple preparation!

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

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Instructions

Boil a large pot of salted water and cook 1 pound elbow macaroni according to package directions. Drain and rinse with cold water until cooled, then drain well.
In a large mixing bowl, combine the cooled pasta with 4 ounces cheddar cheese, 1/2 medium red onion (minced), 4 ribs celery (diced), 1 medium red bell pepper (diced), and 1 cup thawed frozen peas.
In a small 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 and mix well. Cover with plastic wrap and refrigerate for at least 1 hour before serving.

Notes

For added crunch, consider including diced cucumbers or carrots.
Adjust the seasoning to taste based on your preference for sweetness or tanginess.
This salad can be made a day ahead for flavors to meld even more.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 5g
Sodium: 500mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 7g
Cholesterol: 10mg