The Best Macaroni Salad
Our Macaroni Salad is light on the mayo and heavy on the flavor. We claim the best in town so you can serve it up at every summer barbecue and potluck knowing you've got the best in show.
Servings: 8 servings
Ingredients
- 1 pound elbow macaroni
- 4 ounces cheddar cheese cubed or shredded
- 1/2 medium red onion minced
- 4 ribs celery diced
- 1 medium red bell pepper diced
- 1 cup frozen peas thawed
- 1/2 cup mayonnaise
- ¼ cup apple cider vinegar
- ¼ cup minced fresh dill
- 2 tablespoons granulated sugar
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook elbow noodles according to package directions. Drain and rinse with cold water until pasta is cooled. Drain well.
- In a large mixing bowl, toss together cooked noodles with cheese, onion, celery, bell pepper, and peas.
- In a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, relish, dijon mustard, salt, and pepper.
- Pour sauce over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill at least 1 hour before serving.
Video
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Nutrition
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
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