Description

This classic macaroni salad recipe is a creamy, tangy, and colorful side dish perfect for picnics, barbecues, and potlucks. Featuring tender elbow macaroni, sharp cheddar cheese, crunchy vegetables, and a vibrant dressing made with mayonnaise, apple cider vinegar, fresh dill, and sweet pickle relish, it offers a delightful combination of textures and flavors. Prepared by boiling pasta and mixing fresh ingredients with a zesty dressing, this salad is best served chilled.

Ingredients

Scale

Pasta and Vegetables

1 pound elbow macaroni
4 ounces cheddar cheese (cubed or shredded)
1/2 medium red onion (minced)
4 ribs celery (diced)
1 medium red bell pepper (diced)
1 cup frozen peas (thawed)

Dressing

1/2 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup minced fresh dill
2 tablespoons granulated sugar
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add 1 pound elbow macaroni and cook according to package directions until al dente. Drain the pasta and rinse it under cold water until fully cooled. Drain well to remove excess water.
Combine Pasta and Vegetables: In a large mixing bowl, combine the cooled macaroni with 4 ounces of cheddar cheese, 1/2 medium red onion (minced), 4 ribs of celery (diced), 1 medium red bell pepper (diced), and 1 cup of thawed frozen peas. Mix gently to distribute evenly.
Prepare the Dressing: In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup apple cider vinegar, 1/4 cup minced fresh dill, 2 tablespoons granulated sugar, 2 tablespoons sweet pickle relish, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper until the mixture is smooth and well-combined.
Toss and Chill: Pour the dressing over the macaroni mixture. Toss thoroughly to coat all ingredients evenly with the dressing. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to let flavors meld and salad chill before serving.

Notes

Use sharp cheddar cheese for a more pronounced flavor, or substitute with mild cheddar if preferred.
Make sure to rinse the pasta well with cold water to stop the cooking process and cool it down quickly.
The salad tastes best when chilled for several hours or overnight to allow the flavors to develop fully.
For a lighter version, you can substitute mayonnaise with Greek yogurt, but it will alter the texture and flavor slightly.
Adjust seasoning to taste, especially salt and pepper, before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: American

Keywords: macaroni salad, pasta salad, picnic salad, cheddar macaroni salad, creamy pasta salad, summer side dish