Prep Time: 10 mins | Cook Time: 12 mins | Chill: 1 hr | Total Time: 22 mins | Yield: 12 Servings
This is by far the best macaroni salad recipe I have ever tried! Thanks to my sister, Heather, for this! Give it a try and I am 100 per cent certain that you and your loved ones are going to love it! Feel free to tweak the recipe to your liking. Add more ingredients if you want. Have a great day, friends. Enjoy!
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
Step 1: Refer to directions provided on the package of the elbow macaroni on how to cook it.
Step 2: Drain the macaroni and rinse with cold water to stop the cooking process.
Step 3: In a large mixing bowl, add in the cooked pasta, onion, celery, cubed cheese, peas, and bell pepper. Toss until everything is well combined.
Step 4: In a small bowl, add in the apple cider vinegar, mayonnaise, Dijon mustard, sugar, salt, and pepper. Stir until well mixed.
Step 5: Pour the liquid mixture over the pasta and toss until well combined.
Step 6: Cover the bowl with plastic wrap and place it inside the fridge to chill for 1 hour.
Step 7: Serve and enjoy!
Calories 291 | Fat 12g | Saturated Fat 4g | Cholesterol 18mg | Sodium 422mg | Potassium 196mg | Carbohydrates 34g | Fiber 2g | Sugar 4g | Protein 9g | Vitamin A 910IU | Vitamin C 15.8mg | Calcium 124mg | Iron 1.1mg
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