Description
This Macaroni Salad is creamy, tangy, and loaded with colorful veggies and cheddar cheese. Perfect for picnics, potlucks, or BBQs, it’s a classic side dish that’s easy to make and always a hit. Keyword: Macaroni Salad
Ingredients
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2 cups elbow macaroni, cooked and cooled
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1 cup mayonnaise
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2 tablespoons vinegar (white or apple cider)
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1 tablespoon sugar
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1 teaspoon Dijon mustard (optional)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 cup diced cheddar cheese
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1/2 cup peas (frozen, thawed or fresh)
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1/2 cup diced red bell pepper
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1/2 cup diced celery
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1/4 cup diced red onion
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Fresh dill for garnish (optional)
Instructions
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In a large bowl, whisk together mayonnaise, vinegar, sugar, Dijon mustard (if using), salt, and pepper until smooth.
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Add the cooked and cooled macaroni, cheddar cheese, peas, red bell pepper, celery, and red onion to the bowl.
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Toss gently until everything is well coated in the dressing.
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Chill in the refrigerator for at least 1 hour before serving.
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Garnish with fresh dill, if desired.
Notes
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Customize with chopped pickles, hard-boiled eggs, or olives.
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Letting the salad chill enhances the flavor.
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Store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook (after pasta is cooked)
- Cuisine: American
