Description
A delicious and easy cold pasta salad that combines macaroni with fresh veggies and creamy dressing, perfect for picnics and gatherings.
Ingredients
Scale
- 1 lb. elbow macaroni noodles, uncooked
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup frozen peas
- 1 cup cubed sharp cheddar cheese
- 1 cup mayonnaise
- 1/4 cup distilled vinegar
- 3 tbsp sugar
- 1 tbsp dijon mustard
- 2 tbsp sweet pickle relish
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the elbow macaroni according to package instructions; drain and rinse under cold water.
- In a large bowl, combine the macaroni, celery, red onion, red bell pepper, peas, and cheddar cheese.
- In a separate bowl, mix together the mayonnaise, vinegar, sugar, dijon mustard, pickle relish, salt, and black pepper.
- Pour the dressing over the macaroni mixture and stir until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
You can customize this salad by adding diced ham, cooked bacon, or chopped hard-boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Cold Preparation
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: macaroni, salad, cold pasta, vegetable salad, picnic food