Prep Time: 10 mins | Cook Time: 12 mins | Chill: 1 hr | Total Time: 22 mins | Servings: 12
It’s almost summer and we are excited about the backyard parties, potlucks, and BBQ! We have a long list of our favourites to prepare, games to play, people to invite, and more! To help you start your summer right, this easy recipe for Macaroni Salad is a must! Made with simple ingredients and ready in a breeze. Delicious in every way, you’ll be tempted to dig straight in.
This macaroni salad recipe is super budget-friendly, great for feeding the crowd and loaded with veggies, cheese, and more. It’s excellent to pair with just about anything! This is by far the best side salad we’ve had! Tasty and hearty, our forever favourite.
Chill the salad for at least an hour before serving so the flavour will have enough time to blend. And chilled salad is the best! A creamy and delicious salad that you can make all year round!
Ingredients
1 pound elbow macaroni
6 ounces cheddar cheese cubed
1/2 red onion minced
4 celery stalks diced
1 red bell pepper diced
1 c. frozen peas
1/2 c. mayo
1/4 c. apple cider vinegar
1/4 c. fresh dill
2 tbsp sugar
2 tbsp Dijon mustard
1 tsp salt
1 tsp pepper
How to make Easy Macaroni Salad
Step 1: Ready the elbow macaroni. Cook until al dente, then quickly run under cold water when done and drain well.
Step 2: Place the cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas in a large mixing bowl. Toss to combine.
Step 3: Combine the mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper in a small mixing bowl.
Step 4: Over the pasta, pour the mixture, and toss well until coated. Using plastic wrap, cover the bowl and place it in the fridge to chill for at least an hour.
Step 5: Serve and enjoy!
Nutrition Facts:
Amount Per Serving: Calories 291 | Calories from Fat 108 | Fat 12g 18% | Saturated Fat 4g 25% | Cholesterol 18mg 6% | Sodium 422mg 18% | Potassium 196mg 6% | Carbohydrates 34g 11% | Fiber 2g 8% | Sugar 4g 4% | Protein 9g 18% | Vitamin A 910IU 18% | Vitamin C 15.8mg 19% | Calcium 124mg 12% | Iron 1.1mg 6%
Ingredients
- 1 pound elbow macaroni
- 6 ounces cheddar cheese cubed
- 1/2 red onion minced
- 4 celery stalks diced
- 1 red bell pepper diced
- 1 c. frozen peas
- 1/2 c. mayo
- 1/4 c. apple cider vinegar
- 1/4 c. fresh dill
- 2 tbsp sugar
- 2 tbsp Dijon mustard
- 1 tsp salt
- 1 tsp pepper
Instructions
Step 1: Ready the elbow macaroni. Cook until al dente, then quickly run under cold water when done and drain well.
Step 2: Place the cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas in a large mixing bowl. Toss to combine.
Step 3: Combine the mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper in a small mixing bowl.
Step 4: Over the pasta, pour the mixture, and toss well until coated. Using plastic wrap, cover the bowl and place it in the fridge to chill for at least an hour.
Step 5: Serve and enjoy!
