How to make Macaroni Salad
Ingredients:
– 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 of frozen peas
– 1/2 cup mayo
– 1/4 cup apple cider vinegar
– 1/4 cup of fresh dill
– 2 tablespoons of sugar
– 2 tablespoons of Dijon mustard
– 1 teaspoon of salt
– 1 teaspoon of pepper
Instructions:
– Cook macaroni according to package directions.
– You want the pasta to still be firm so cook until al dente.
– Immediately rinse under cold water and drain so it isn’t sticky and prevents it from overcooking. Drain well.
– In a large mixing bowl, toss together cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas.
– In a small mixing bowl, mix together mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper.
– Pour the mixture over the pasta and toss until everything is well coated.
– Cover bowl with plastic wrap and chill at least 1 hour before serving.