Description
This Easy Macaroni Salad is a classic, creamy, and crunchy side dish perfect for picnics, barbecues, and family gatherings. Featuring tender elbow macaroni mixed with sharp cheddar, fresh vegetables, and a tangy homemade dressing, this salad is both flavorful and refreshing. With minimal prep and cook time, it’s a convenient recipe that will quickly become a favorite.
Ingredients
Scale
Pasta and Vegetables
- 1 lb elbow macaroni
- 6 oz cheddar cheese, cubed
- 1/2 red onion, minced
- 4 celery stalks, diced
- 1 red bell pepper, diced
- 1 cup frozen peas
Dressing
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/4 cup fresh dill, chopped
- 2 tablespoons sugar
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook Macaroni: Bring a large pot of water to a boil. Add the elbow macaroni and cook until al dente, about 7 minutes. Drain the pasta and rinse under cold water to stop cooking and cool it down.
- Combine Pasta and Vegetables: In a large mixing bowl, combine the cooked and cooled macaroni with cubed cheddar cheese, minced red onion, diced celery, diced red bell pepper, and frozen peas.
- Prepare Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, chopped fresh dill, sugar, Dijon mustard, salt, and pepper until the mixture is smooth and well blended.
- Toss Salad: Pour the prepared dressing over the pasta and vegetable mixture. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the salad for at least one hour before serving. This allows the flavors to meld and the salad to chill nicely.
Notes
- For best texture, do not overcook the macaroni; it should be al dente to prevent mushiness.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Add chopped hard-boiled eggs or cooked bacon for extra protein and flavor.
- Fresh dill can be substituted with dried dill if fresh is unavailable, using 1 tablespoon dried.
- This salad keeps well in the refrigerator for up to 2 days; toss again before serving.
