If you’re craving a vibrant, flavorful, and crowd-pleasing side dish, this Easy Macaroni Salad with Cheddar, Peas, and Dill Recipe is exactly what you need. It’s a delightful mix of creamy dressing, sharp cheddar, sweet peas, and fresh dill, all tossed with perfectly cooked elbow macaroni. Whether it’s for a picnic, barbecue, or a simple weeknight dinner, this salad brings a refreshing twist to the classic macaroni salad you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Easy Macaroni Salad with Cheddar, Peas, and Dill Recipe is how straightforward the ingredients are, yet every single one adds something special—texture, zest, or color—that makes the dish sing. Below is your shopping list for a salad that’s simple but packed with personality.
- Mayonnaise: The creamy base that ties everything together with rich, smooth flavor.
- Apple cider vinegar: Adds a subtle tang that brightens the entire salad.
- Granulated sugar: Balances the acidity with a hint of sweetness.
- Dijon mustard: Brings a mild sharpness and depth to the dressing.
- Fresh dill (chopped): Offers a fragrant, herbal note that perfectly complements the cheese and veggies.
- Salt: Enhances all the natural flavors throughout the dish.
- Black pepper: Gives a gentle kick and complexity without overpowering.
- Elbow macaroni: The classic shape that holds the dressing well and adds a lovely bite.
- Cheddar cheese (cubed): Sharp and creamy chunks that add richness and texture.
- Red onion (minced): Adds crunch and a faint, sweet pungency.
- Red bell pepper (diced): Brings vibrant color and subtle sweetness.
- Frozen peas (thawed): Pop of fresh sweetness and a beautiful green contrast to the salad.
How to Make Easy Macaroni Salad with Cheddar, Peas, and Dill Recipe
Step 1: Prepare the Dressing
Begin by whisking together mayonnaise, apple cider vinegar, sugar, Dijon mustard, chopped fresh dill, salt, and black pepper in a small bowl. This dressing is the heart of the salad, creating a perfect balance of creamy, tangy, and herby flavors. Once mixed, cover the bowl and pop it into the fridge while you cook the pasta and prep the veggies. Chilling the dressing helps those flavors meld beautifully.
Step 2: Cook the Pasta Just Right
Bring a large pot of salted water to a boil and cook your elbow macaroni according to the package instructions, aiming for al dente – tender but still with a little bite. Drain the pasta in a colander and immediately rinse under cold water to stop the cooking process and prevent any clumping. This cooling step also keeps the pasta refreshingly firm for the salad.
Step 3: Combine the Salad Ingredients
In a large bowl, toss together the cooled elbow macaroni, cubed cheddar cheese, minced red onion, diced red bell pepper, and thawed peas. Each ingredient brings in its own delightful texture and burst of flavor. The sharp cheddar offers creaminess and depth, while the crunchy veggies provide a fresh counterpoint.
Step 4: Dress and Toss the Salad
Give your chilled dressing one last whisk to ensure it’s silky and smooth. Pour it generously over the macaroni mixture, then gently toss everything until all the bits are coated evenly. This makes sure every bite bursts with the tangy, creamy goodness that defines this Easy Macaroni Salad with Cheddar, Peas, and Dill Recipe.
Step 5: Chill or Serve
You can serve the salad right away for a slightly fresh and lively texture, or keep it chilled for a couple of hours—the flavors only get better as they meld together. Just be sure to cover it well in the fridge if you’re making it ahead of time.
How to Serve Easy Macaroni Salad with Cheddar, Peas, and Dill Recipe
Garnishes
For a pop of color and an extra burst of freshness, sprinkle freshly chopped dill or parsley right before serving. You can also add a few whole peas or small cheddar cubes on top as a pretty finishing touch. A light dusting of cracked black pepper gives an inviting aroma that whets the appetite.
Side Dishes
This Easy Macaroni Salad with Cheddar, Peas, and Dill Recipe pairs wonderfully with grilled chicken, juicy burgers, or barbecued ribs. It’s a fantastic, cooling side that offers a creamy contrast to smoky or spicy mains. Plus, it shines alongside sandwiches or wraps for a perfectly balanced lunch.
Creative Ways to Present
For an extra-special gathering, serve this salad in colorful individual mason jars layered with fresh herbs on top. You can also use hollowed-out bell pepper halves as edible bowls for a charming presentation. If you’re feeling adventurous, turn it into a layered pasta salad platter with alternating rows of the macaroni salad and fresh veggie slices.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad tends to thicken as it chills, so give it a gentle stir before serving to bring it back to a creamy consistency.
Freezing
This salad is best enjoyed fresh and does not freeze well, since mayonnaise-based dressings can separate and affect texture. For best results, avoid freezing and instead focus on enjoying it within a few days of preparation.
Reheating
Since this is a cold salad, reheating is not recommended. If you prefer it slightly warmer, allow it to sit at room temperature for about 15 minutes, and then give it a toss. The flavors will still be delicious, just enjoy it chilled or at room temperature.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar is classic here, you can swap in mozzarella for a milder taste or even a tangy feta for a Mediterranean twist. Just choose a cheese that holds up well in cold dishes.
Is it okay to use fresh peas instead of frozen?
Yes, fresh peas work excellently if they are in season. Blanch them briefly to soften and brighten their color before adding to the salad to keep that wonderful sweet snap.
Can I make this salad vegan?
Of course! Substitute the mayonnaise for a vegan mayo alternative, use a dairy-free cheese, and ensure the mustard is vegan-friendly. The salad will still taste fresh and satisfying with these swaps.
How far ahead can I prepare this salad?
This macaroni salad can be made up to 24 hours in advance. In fact, letting it chill overnight enhances the flavors, making it even more delicious when served the next day.
What should I do if the salad looks dry after chilling?
If it thickens or dries out a bit in the fridge, simply add a tablespoon or two of mayonnaise or a splash of apple cider vinegar, and gently toss to loosen it back up. This refreshes the texture and flavor beautifully.
Final Thoughts
There’s something truly comforting about this Easy Macaroni Salad with Cheddar, Peas, and Dill Recipe that makes it a go-to for many occasions. The combination of creamy dressing, sharp cheese, and bright veggies creates a dish that feels both classic and fresh. I can’t wait for you to whip this up and share it with friends or family—it’s sure to become one of your favorite salads in no time!
Print
Easy Macaroni Salad with Cheddar, Peas, and Dill Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Description
This Easy Macaroni Salad is a fresh and tangy side dish perfect for picnics, barbecues, or potlucks. Made with al dente elbow macaroni, sharp cheddar cheese, crisp vegetables, and a creamy dill dressing, it’s a classic comfort food that’s simple to prepare and bursting with flavor.
Ingredients
Dressing
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Salad
- 1 pound elbow macaroni
- 8 ounces cheddar cheese, cubed
- 1/2 red onion, peeled and minced
- 1 red bell pepper, seeded and diced
- 1 cup frozen peas, thawed
Instructions
- Make the dressing: In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, dijon mustard, fresh dill, salt, and black pepper until smooth. Cover and refrigerate to let the flavors meld while preparing the rest of the salad.
- Cook the macaroni: Bring a large pot of salted water to a boil and add the elbow macaroni. Cook according to package instructions until just al dente, about 8 to 10 minutes. Drain in a colander and immediately rinse with cold water to cool and prevent sticking.
- Combine salad ingredients: In a large bowl, combine the cooled macaroni, cubed cheddar cheese, minced red onion, diced red bell pepper, and thawed peas. Toss gently to mix.
- Add the dressing: Whisk the chilled dressing again to recombine, then pour it over the macaroni mixture. Toss thoroughly to coat all ingredients evenly.
- Chill and serve: Serve the macaroni salad immediately, or cover and refrigerate for at least 30 minutes to allow flavors to develop. Keep chilled until ready to serve.
Notes
- For best results, use sharp cheddar cheese for bold flavor.
- You can substitute celery for the red bell pepper if preferred.
- Make the salad a few hours in advance to let the flavors blend well.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
