Easy Macaroni Salad, just like you’d get from the deli at the grocery store! This basic version of Classic Macaroni Salad can be modified to be made with tuna, peas, or whatever add-ins you’s like!
Macaroni Salad is the classic popular summer side dish we all grew up eating. We love bbq’s and picnics serving this along with Cole Slaw, Baked Beans and Baked Mac and Cheese for the ultimate spread.
That just goes to show you what kind of girl she is.
It was just going to be the family, and two of her closest pals that came over for a BBQ that summer.
My granddaughter was going to be going to a school where there was no option to live on campus, so she had to get a house with a few of her friends.
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 of frozen peas
1/2 cup mayo
1/4 cup apple cider vinegar
1/4 cup of fresh dill
2 tablespoons of sugar
2 tablespoons of Dijon mustard
1 teaspoon of salt
1 teaspoon of pepper
Cook macaroni according to package directions.
You want the pasta to still be firm so cook until al dente.
Immediately rinse under cold water and drain so it isn’t sticky and prevents it from overcooking. 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.