Macaroni salad is one of the most classic picnic, barbecue, and cookout side dishes!
Filled with tender pasta, crunchy veggies, and a creamy mayonnaise-based dressing, this recipe is easy to put together – and even easier to scarf down!
Ingredients
• 1 pound elbow noodles
• 4 ounces cheddar cheese, cubed or shredded
• ½ red onion, minced
• 4 ribs celery, diced
• 1 red bell pepper, minced
• 1 cup frozen peas, thawed
• ½ cup mayonnaise
• ¼ cup cider vinegar
• ¼ cup minced fresh dill
• 2 tablespoons sugar
• 2 tablespoons sweet pickle relish
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• ½ teaspoon 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.
