Macaroni Salad – Are you looking for the perfect dish to bring to your next summer BBQ? Look no further than The Best Macaroni Salad! This recipe takes the classic macaroni salad to the next level with a tangy and sweet dressing, a variety of colorful vegetables, and cubed cheddar cheese. Whether you’re serving it alongside grilled burgers or enjoying it as a light summer lunch, this macaroni salad is sure to impress your family and friends.
Every summer, my husband and I love hosting backyard BBQs for our friends and family. One year, we were searching for a new side dish to add to our menu and stumbled upon The Best Macaroni Salad recipe. We were blown away by how delicious it was! The tangy dressing paired perfectly with the creamy cheddar cheese and crisp vegetables. Since then, it has become a staple at all of our summer gatherings. Our guests always ask for the recipe, and we love sharing it with them.
Why This Recipe Is a Must-Try?
Satisfy your cravings with The Ultimate Macaroni Salad Recipe that’s perfect for all seasons. This salad is packed with colorful vegetables like celery, red bell pepper, and red onion, as well as sweet peas and tangy cheddar cheese. The dressing is a perfect balance of sweet and tangy, featuring cider vinegar, fresh dill, sweet pickle relish, and Dijon mustard. You won’t be able to resist going back for seconds!
Ingredients:
- 450g (1 lb.) elbow noodles
- 115g (4 oz.) cubed or shredded cheddar cheese
- 1/2 red onion, minced
- 4 ribs celery, diced
- 1 red bell pepper, minced
- 1 cup frozen peas, thawed
- 120ml (1/2 cup) mayonnaise
- 60ml (1/4 cup) cider vinegar
- 1/4 cup minced fresh dill
- 2 tablespoons sugar
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions:
Bring a large pot of salted water to a boil. Cook elbow noodles according to package directions. Drain and rinse with cold water until pasta is cooled. Drain well.
In a large mixing bowl, toss together cooked noodles with cheese, onion, celery, bell pepper, and peas.
In a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, relish, Dijon mustard, salt, and pepper.
Pour the dressing over the pasta and toss until everything is well coated. Cover the bowl with plastic wrap and chill for at least 1 hour before serving.
Notes:
- If you prefer a creamier macaroni salad, you can add more mayonnaise or reduce the amount of pasta.
- You can customize this recipe by adding or substituting different vegetables or cheeses based on your preferences.
- This recipe can be easily doubled or halved to serve more or fewer people.
In conclusion, The Best Macaroni Salad is a classic and delicious side dish that is perfect for any occasion. It is a crowd-pleaser that is sure to satisfy everyone’s taste buds with its combination of creamy, tangy, and savory flavors. This recipe is easy to make and can be customized to your liking by adding or substituting different ingredients. Whether you are hosting a summer barbecue, potluck, or simply looking for a tasty side dish, this macaroni salad is a must-try.
FAQ
Can I make this recipe ahead of time?
Yes, you can make this macaroni salad ahead of time. Simply store it in the refrigerator until you are ready to serve it.
Can I substitute the mayonnaise with a healthier option?
Yes, you can substitute the mayonnaise with Greek yogurt or a lighter mayonnaise to make a healthier version of this recipe.
Can I omit any of the vegetables or add more?
Yes, you can customize this recipe by adding or omitting any of the vegetables based on your preferences.
Can I use a different type of pasta?
Yes, you can use a different type of pasta if you prefer. Just make sure to adjust the cooking time according to the package instructions.
How long will this macaroni salad keep in the refrigerator?
This macaroni salad will keep in the refrigerator for up to 3-4 days if stored in an airtight container.
Macaroni Salad
Ingredients
- 450 g 1 lb. elbow noodles
- 115 g 4 oz. cubed or shredded cheddar cheese
- 1/2 red onion minced
- 4 ribs celery diced
- 1 red bell pepper minced
- 1 cup frozen peas thawed
- 120 ml 1/2 cup mayonnaise
- 60 ml 1/4 cup cider vinegar
- 1/4 cup minced fresh dill
- 2 tablespoons sugar
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Bring a large pot of salted water to a boil. Cook elbow noodles according to package directions. Drain and rinse with cold water until pasta is cooled. Drain well.
- In a large mixing bowl, toss together cooked noodles with cheese, onion, celery, bell pepper, and peas.
- In a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, relish, dijon mustard, salt, and pepper.
- Pour the dressing over the pasta and toss until everything is well coated. Cover the bowl with plastic wrap and chill for at least 1 hour before serving.
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