Description
This Easy Macaroni Salad is a classic, creamy side dish perfect for picnics, potlucks, and summer gatherings. Featuring tender elbow macaroni, crisp vegetables, sharp cheddar cheese, and a tangy, flavorful dressing made with mayonnaise, apple cider vinegar, fresh dill, and Dijon mustard, it’s a refreshing and satisfying salad that everyone will love.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Vegetables & Cheese
- 1/2 cup cheddar cheese, cubed or shredded
- 1/4 cup red onion, finely chopped
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/3 cup frozen peas, thawed
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta: Boil elbow macaroni in salted water until al dente, about 8-10 minutes. Drain the pasta and immediately rinse under cold water to stop the cooking process and cool the noodles completely.
- Prep the mix-ins: Finely chop the red onion, celery, and red bell pepper. Cube or shred the cheddar cheese. Thaw frozen peas and drain any excess water.
- Make the dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, fresh dill, Dijon mustard, granulated sugar, salt, and black pepper until smooth and well combined.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, chopped vegetables, peas, and cheddar cheese. Pour the dressing over the ingredients and toss thoroughly until everything is evenly coated.
- Chill and serve: Cover the macaroni salad and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with extra fresh dill or herbs if desired before serving.
Notes
- For best texture, rinse the pasta well under cold water after boiling to prevent it from becoming mushy.
- You can substitute fresh peas or other vegetables like cucumbers for added crunch.
- Make sure to chill the salad adequately as the flavors develop better when cold.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Adjust salt and pepper according to your taste preferences.
