Mixing pasta with veggies is a great way to get your fiber in and still have a delicious meal. This easy macaroni salad will make a great lunch that you can take with you to work. It is also an excellent dish for BBQs. You can make the salad at home and take it to a friend’s house when they’re having people over. This creamy salad combines our favorite carb with delicious vegetables and herbs. On top of that, it is so easy to make! All you have to do is boil some pasta, chop up some veggies, and mix it all together.
How to make Easy Macaroni Salad?
Cook your macaroni until al dente. Rinse under cold water to prevent the pasta from sticking.
Mix your macaroni with cubed cheese, onion, celery, bell pepper, and peas in a bowl.
Mix mayonnaise, apple cider vinegar, dill, sugar, dijon mustard, salt, and pepper to create the dressing.
Pour the dressing over the pasta and toss.
Cover the bowl with plastic wrap and let it chill for up to an hour before serving.
What else can I add to my macaroni salad?
You can add any vegetable that you think would taste good in the mix. Try adding some cherry tomatoes to add a certain freshness to the salad. You can do no wrong with corn and it will add a delicious crunch. Spring onion will make a great addition to this salad.
How can I make my macaroni salad healthier?
One of the easiest ways to make this recipe a bit easier on the gut is by substituting mayo with sour cream. The taste won’t be exactly the same, but it’ll be good nonetheless. You can also try the same recipe with greek yogurt.
Why do you need to rinse the pasta for macaroni salad?
I recommend rinsing the pasta because it will prevent the noodles from sticking together. If you use cold water, it will ensure the pasta has stopped cooking. Overcooked pasta will get mushy and have the potential to ruin the recipe.
- 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.
In a small mixing bowl, mix together mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper.
Pour the mixture over the pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill at least 1 hour before serving.
Calories 291kcal, Carbohydrates 34g, Protein 9g, Fat 12g, Saturated Fat 4g, Cholesterol 18mg, Sodium 422mg, Potassium 196mg, Fiber 2g, Sugar 4g, Vitamin A 910IU, Vitamin C 15.8mg, Calcium 124mg, Iron 1.1mg