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
Scale
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.
