Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 8
This is the best macaroni salad I’ve made! It’s incredibly easy to throw together using ingredients we can find in our pantry. It’s also pretty versatile, you can switch up the ingredients depending on your preferences. This is “the salad” we love to serve up during barbecues and picnics. The perfect balance of flavours is so addicting! And this salad pairs so well with grilled meats and fish. You can even serve this creamy and delicious salad by itself.
This salad is not only a summer must-have but excellent to serve all year round. I like to pair this with either grilled pork chops or chicken for dinner. And with Crockpot Ribs or Margarita Grilled Chicken for entertaining or simple date nights.
4 oz. cheddar cheese cubed or shredded
1 lb elbow noodles
1/2 c. mayonnaise
½ red onion minced
4 ribs celery diced
1 red bell pepper minced
1 c. frozen peas thawed
2 tbsp sweet pickle relish
¼ c. cider vinegar
¼ c. minced fresh dill
1 tbsp Dijon mustard
2 tbsp sugar
1 tsp salt
½ tsp pepper
How to make The Best Macaroni Salad
Step 1: Following the package directions, cook the elbow noodles in a large pot of boiling salted water. When done, drain the noodles well and rinse with cold water to stop the cooking process.
Step 2: Place the cooked noodles, cheese, onion, celery, bell peppers, and peas in a large mixing bowl. Toss to combine.
Step 3: Mix well the mayonnaise, cider vinegar, dill, sugar, relish, Dijon mustard, salt, and pepper in a small mixing bowl until combined, then pour this over the pasta. Toss to coat. Then, tent the bowl using plastic wrap and place it in the fridge to chill for at least an hour before serving.
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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