Saturday, July 7, 2018

Classic Macaroni Salad ^


 Macaroni  Day ! 













  • 1 lb elbow noodles ( or you can use what you want)
  • 4 ounces cheddar cheese, cubed or shredded
  • ½ red onion, minced
  • 4 ribs celery, diced
  • 1 red bell pepper, minced
  • 1 c frozen peas, thawed
  • ½ c mayonnaise
  • ¼ c cider vinegar
  • ¼ c minced fresh dill
  • 2 tablespoons sugar
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper

  1. 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.
  2. In a large mixing bowl, toss together cooked noodles with cheese, onion, celery, bell pepper, and peas.
  3. In a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, relish, dijon mustard, salt, and pepper.
  4. Pour sauce over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill at least 1 hour before serving.

 * If you want to leave out the cheese you can. 
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