Macaroni Salad


1 lb elbow macaroni

6 oz cheddar cheese cubed

1/2 red onion minced

4 celery stalks diced

1 red bell pepper diced

1 cup frozen peas

1/2 cup mayo

1/4 cup apple cider vinegar

1/4 cup fresh dill

2 tablespoons sugar

2 tablespoons Dijon mustard

1 teaspoon salt

1 teaspoon pepper


Cook the elbow macaroni until al dente. You want them still firm. Immediately run the pasta under cold water so it isn’t sticky and prevents it from over cooking. Drain well.

In a large mixing bowl, toss together cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas.

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