Easy Macaroni Salad
A classic and customizable macaroni salad, perfect for summer barbecues and family gatherings.
Ingredients
Pasta and Base Ingredients
- 1 lb elbow macaroni Cooked until al dente
- 6 oz cheddar cheese, cubed Choose sharp or mild based on preference
- 1/2 unit red onion, minced Can substitute with green onions for milder flavor
- 4 stalks celery, diced
- 1 unit red bell pepper, diced For added color and sweetness
- 1 cup frozen peas Fresh peas can also be used
Dressing Ingredients
- 1/2 cup mayo Adjust to taste, or substitute with Greek yogurt
- 1/4 cup apple cider vinegar
- 1/4 cup fresh dill, chopped Can use dried dill if fresh is unavailable
- 2 tablespoons sugar Can adjust according to sweetness preference
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Instructions
Cooking Pasta
- Cook the elbow macaroni in salted boiling water until it is al dente, then drain and rinse it under cold water.
Mixing Ingredients
- In a large mixing bowl, combine the cooked pasta, cubed cheddar cheese, minced red onion, diced celery, diced bell pepper, and frozen peas.
Preparing Dressing
- In a separate small bowl, whisk together the mayo, apple cider vinegar, fresh dill, sugar, Dijon mustard, salt, and pepper until smooth.
Combining Salad
- Pour the dressing over the pasta mixture and gently toss to coat everything evenly.
Chilling
- Cover with plastic wrap and chill in the refrigerator for at least one hour before serving.
Notes
To save time, use pre-chopped vegetables or frozen diced bell peppers and onions. For added crunch, consider adding diced pickles or shredded carrots. This salad serves well either cold or at room temperature.