Description
A creamy and tangy macaroni salad packed with fresh vegetables and a zesty apple cider vinegar dressing, perfect for picnics, potlucks, or as a refreshing side dish.
Ingredients
Scale
Pasta
- 8 oz Elbow Macaroni (or small shells or rotini)
Vegetables & Cheese
- 1 cup Cheddar Cheese (substitute with plant-based cheese for vegan)
- 1/4 cup Red Onion (or green onions for a milder flavor)
- 1 cup Celery
- 1 cup Red Bell Pepper (or yellow/orange bell peppers)
- 1 cup Frozen Peas (fresh peas can be used when in season)
Dressing
- 1 cup Mayonnaise (or vegan mayo)
- 2 tbsp Apple Cider Vinegar (no substitutions)
- 2 tbsp Fresh Dill (or fresh oregano for a Mediterranean twist)
- 1 tbsp Sugar (no substitutions)
- 1 tbsp Dijon Mustard (yellow mustard can be a milder alternative)
- Salt and Pepper to taste (adjust to taste)
Instructions
- Preparation: Gather and prepare all ingredients to facilitate a smooth cooking process.
- Boil Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 8-10 minutes until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it for the salad.
- Prepare Vegetables: Dice the cheddar cheese into small cubes. Finely chop the red onion. Dice the celery and red bell pepper uniformly to ensure even distribution in the salad.
- Mix Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, freshly chopped dill, sugar, Dijon mustard, salt, and pepper until you achieve a smooth and creamy consistency.
- Combine: In a large mixing bowl, combine the cooled macaroni, diced vegetables, and the prepared dressing. Toss the mixture gently but thoroughly to coat all ingredients evenly with the dressing.
- Chill: Cover the salad with a lid or plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill properly.
- Serve: Before serving, gently stir the salad again to redistribute the dressing. Serve chilled for the best flavor and texture.
Notes
- Use fresh peas instead of frozen when in season for a sweeter taste and better texture.
- For a vegan version, substitute cheddar cheese with plant-based cheese and mayonnaise with vegan mayo.
- Adjust salt and pepper to your personal preference to balance the tanginess and creaminess.
- The salad tastes best after chilling for at least 1 hour but can be stored for up to 2 days in the refrigerator.
- For a Mediterranean twist, replace fresh dill with fresh oregano in the dressing.
