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The Best Macaroni Salad

by Rebecca September 13, 2021

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 8

This is the best macaroni salad I’ve made! It’s incredibly easy to throw together using ingredients we can find in our pantry. It’s also pretty versatile, you can switch up the ingredients depending on your preferences. This is “the salad” we love to serve up during barbecues and picnics. The perfect balance of flavours is so addicting! And this salad pairs so well with grilled meats and fish. You can even serve this creamy and delicious salad by itself.

This salad is not only a summer must-have but excellent to serve all year round. I like to pair this with either grilled pork chops or chicken for dinner. And with Crockpot Ribs or Margarita Grilled Chicken for entertaining or simple date nights.

INGREDIENTS

4 oz. cheddar cheese cubed or shredded

1 lb elbow noodles

1/2 c. mayonnaise

½ red onion minced

4 ribs celery diced

1 red bell pepper minced

1 c. frozen peas thawed

2 tbsp sweet pickle relish

¼ c. cider vinegar

¼ c. minced fresh dill

1 tbsp Dijon mustard

2 tbsp sugar

1 tsp salt

½ tsp pepper

How to make The Best Macaroni Salad

Step 1: Following the package directions, cook the elbow noodles in a large pot of boiling salted water. When done, drain the noodles well and rinse with cold water to stop the cooking process.

Step 2: Place the cooked noodles, cheese, onion, celery, bell peppers, and peas in a large mixing bowl. Toss to combine.

Step 3: Mix well the mayonnaise, cider vinegar, dill, sugar, relish, Dijon mustard, salt, and pepper in a small mixing bowl until combined, then pour this over the pasta. Toss to coat. Then, tent the bowl using plastic wrap and place it in the fridge to chill for at least an hour before serving.

Nutrition Facts:

Calories: 408kcal | 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

The Best Macaroni Salad

Rebecca Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 8 This is the best macaroni salad I’ve made! It’s incredibly easy to throw… General Recipes The Best Macaroni Salad European Print This
Serves: 8 Prep Time: 10 mins Cooking Time: 10 mins 10 mins
Nutrition facts: 408 calories 16 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 oz. cheddar cheese cubed or shredded
  • 1 lb elbow noodles
  • 1/2 c. mayonnaise
  • ½ red onion minced
  • 4 ribs celery diced
  • 1 red bell pepper minced
  • 1 c. frozen peas thawed
  • 2 tbsp sweet pickle relish
  • ¼ c. cider vinegar
  • ¼ c. minced fresh dill
  • 1 tbsp Dijon mustard
  • 2 tbsp sugar
  • 1 tsp salt
  • ½ tsp pepper

Instructions

Step 1: Following the package directions, cook the elbow noodles in a large pot of boiling salted water. When done, drain the noodles well and rinse with cold water to stop the cooking process.

Step 2: Place the cooked noodles, cheese, onion, celery, bell peppers, and peas in a large mixing bowl. Toss to combine.

Step 3: Mix well the mayonnaise, cider vinegar, dill, sugar, relish, Dijon mustard, salt, and pepper in a small mixing bowl until combined, then pour this over the pasta. Toss to coat. Then, tent the bowl using plastic wrap and place it in the fridge to chill for at least an hour before serving.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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