Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 8 Servings
I know you probably have a macaroni salad recipe, but I’m telling you that this one is the best! The combination of all the ingredients, mainly, macaroni, dressing, and veggies are very difficult to resist! Perfect for any meal with your loved ones!
Ingredients:
1/2 c mayonnaise
¼ c minced fresh dill
¼ c cider vinegar
1 lb. elbow noodles
1 tsp salt
1 c frozen peas, thawed
½ tsp pepper
4 ribs celery, diced
1 tbsp Dijon mustard
½ red onion minced
1 red bell pepper, minced
2 tbsp sweet pickle relish
2 tbsp sugar
4 oz cheddar cheese, cubed or shredded
Directions:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the elbow macaroni with a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse the macaroni to stop the cooking process.
Put the drained macaroni into a large bowl. Top it with celery, peas, cheese, bell pepper, and onion. Toss everything until well incorporated.
Add Dijon mustard, mayonnaise, salt, pepper, apple cider vinegar, relish, dill, and sugar into a separate mixing bowl. Stir everything until well blended.
Add the sauce on top of the pasta, then toss everything until completely coated.
Wrap the bowl with plastic, then place it in the fridge to chill for an hour.
Serve chilled and enjoy!
Notes:
Keep leftovers chilled in the fridge. Make sure to put them in an airtight container. They can last up to 3 to 5 days.
This macaroni can last up to 2 hours at room temperature. Make sure to consume it right away!
Nutrition Facts:
Calories: 408 kcal | Carbohydrates: 52g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 541mg | Potassium: 294mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 28.6mg | Calcium: 131mg | Iron: 1.4mg
Ingredients
- 1/2 c mayonnaise
- ¼ c minced fresh dill
- ¼ c cider vinegar
- 1 lb. elbow noodles
- 1 tsp salt
- 1 c frozen peas, thawed
- ½ tsp pepper
- 4 ribs celery, diced
- 1 tbsp Dijon mustard
- ½ red onion minced
- 1 red bell pepper, minced
- 2 tbsp sweet pickle relish
- 2 tbsp sugar
- 4 oz cheddar cheese, cubed or shredded
Instructions
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the elbow macaroni with a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse the macaroni to stop the cooking process.
Put the drained macaroni into a large bowl. Top it with celery, peas, cheese, bell pepper, and onion. Toss everything until well incorporated.
Add Dijon mustard, mayonnaise, salt, pepper, apple cider vinegar, relish, dill, and sugar into a separate mixing bowl. Stir everything until well blended.
Add the sauce on top of the pasta, then toss everything until completely coated.
Wrap the bowl with plastic, then place it in the fridge to chill for an hour.
Serve chilled and enjoy!
Notes
Keep leftovers chilled in the fridge. Make sure to put them in an airtight container. They can last up to 3 to 5 days. This macaroni can last up to 2 hours at room temperature. Make sure to consume it right away!
