Description
This classic macaroni salad is a creamy, flavorful side dish perfect for picnics, barbecues, and family gatherings. Tender elbow macaroni is combined with sharp cheddar cheese, fresh vegetables, and a tangy, herb-infused mayonnaise dressing. Customizable with simple swaps like gouda cheese or Greek yogurt, this recipe is both versatile and crowd-pleasing.
Ingredients
Scale
Pasta and Vegetables
- 8 oz Elbow Macaroni
- 1 small Red Onion, chopped (green onions can be used as alternative)
- 2 stalks Celery, chopped (carrots can be substituted)
- 1 medium Red Bell Pepper, chopped (green bell pepper is alternative)
- 1 cup Frozen Green Peas (fresh peas can be used)
Dairy
- 1 cup Sharp Cheddar Cheese, cubed (can substitute with gouda)
Dressing
- 1 cup Real Mayonnaise (Greek yogurt is a lighter option)
- 2 tbsp Apple Cider Vinegar (white vinegar can be used)
- 1 tbsp Dijon Mustard (regular mustard is a substitute)
- 1 tbsp Granulated Sugar (honey can be used)
- 1 tbsp Fresh Dill, chopped (basil or chives can be used)
- 1 tsp Sea Salt
- 1 tsp Black Pepper
Instructions
- Cook Pasta: In a large pot, bring salted water to a boil. Add elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold running water to stop the cooking process and cool it completely.
- Combine Vegetables and Cheese: In a spacious mixing bowl, add the cooled macaroni. Stir in the chopped red onion, celery stalks, red bell pepper, and frozen green peas. Gently fold in the cubed sharp cheddar cheese to distribute evenly without breaking the cubes.
- Prepare Dressing: In a separate bowl, whisk together the real mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, fresh dill, sea salt, and black pepper until the dressing is smooth and well combined.
- Mix Salad: Pour the dressing over the macaroni and vegetable mixture. Toss gently but thoroughly until every ingredient is evenly coated with the dressing.
- Chill and Serve: Cover the salad tightly and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld. Optionally, garnish with additional fresh herbs such as dill, basil, or chives before serving for added freshness and color.
Notes
- Use Greek yogurt in place of mayonnaise for a lighter, tangier salad.
- Swap gouda cheese to add a milder, creamier texture.
- Fresh peas can be used instead of frozen peas for a sweeter, crisper bite.
- Adjust seasoning with salt and black pepper to taste after chilling.
- Carrots or green onions work well as vegetable substitutions.
- This salad tastes best after resting at least 30 minutes but can be made up to a day ahead.
- Keep refrigerated until served to maintain freshness and food safety.
