Easy Macaroni Salad

Why You’ll Love This Recipe

This Easy Macaroni Salad is so simple yet packed with flavor. The combination of creamy mayo, tangy apple cider vinegar, and a touch of Dijon mustard creates the perfect dressing that complements the crunch of red onion, celery, and red bell pepper. The cheddar cheese and frozen peas add extra texture and color, making each bite satisfying and full of flavor. It’s an easy, make-ahead dish that’s ideal for potlucks or meal prepping, and it’s sure to be a hit at any gathering.

Ingredients

• 1 lb elbow macaroni
• 6 oz cheddar cheese, cubed
• ½ red onion, minced
• 4 celery stalks, diced
• 1 red bell pepper, diced
• 1 cup frozen peas
• ½ cup mayo
• ¼ cup apple cider vinegar
• ¼ cup fresh dill, chopped
• 2 tablespoons sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1 teaspoon pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions (usually around 8-10 minutes). Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool.
2. Prepare the Vegetables: While the pasta is cooking, dice the red onion, celery, and red bell pepper. Set them aside. Also, thaw the frozen peas by running them under warm water or letting them sit at room temperature for a few minutes.
3. Make the Dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and well combined. Add the fresh dill and mix again.
4. Combine the Ingredients: Add the cooled pasta, diced vegetables, cubed cheddar cheese, and thawed peas to the dressing. Stir gently to combine, ensuring everything is evenly coated with the dressing.
5. Chill the Salad: Cover the macaroni salad and refrigerate for at least 1 hour to allow the flavors to meld together. If you have time, letting it chill for several hours or overnight will enhance the taste.
6. Serve and Enjoy: Give the salad a quick stir before serving and adjust seasoning if necessary. Serve chilled and enjoy your creamy, colorful macaroni salad!

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes (plus chilling time)

Variations

• Cheese Options: If you prefer a different cheese, feel free to substitute the cheddar with colby, Monterey Jack, or even a sharp cheese like Parmesan for a tangy twist.
• Vegan Version: To make this salad vegan, use a dairy-free mayo and skip the cheddar cheese, or substitute with a plant-based cheese alternative.
• Spicy Option: Add a few dashes of hot sauce or some chopped jalapeños for a spicy kick.
• Additional Veggies: Try adding other veggies like cucumber, sweet peas, or even shredded carrots for added color and crunch.

Storage/Reheating

• Storage: Store any leftover macaroni salad in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: This salad is best served cold, so there’s no need to reheat. Simply take it out of the fridge and give it a quick stir before serving.

FAQs

1. Can I make this macaroni salad ahead of time?

Yes, this macaroni salad can be made ahead of time and refrigerated for at least 1 hour, or up to a day or two. The flavors will actually improve after sitting for a while.

2. Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with other pasta shapes like rotini, penne, or fusilli. Just make sure to cook it according to the package instructions.

3. Can I use frozen vegetables?

Yes, frozen peas work great in this recipe. You can also use other frozen veggies like carrots or corn, just be sure to thaw them before adding them to the salad.

4. Can I make this salad without mayo?

If you’re not a fan of mayo, you can substitute it with Greek yogurt, sour cream, or a vegan mayo alternative. This will change the texture and flavor slightly but will still give you a creamy dressing.

5. How long will this macaroni salad keep?

This macaroni salad will keep well in the refrigerator for up to 3-4 days. Be sure to store it in an airtight container to maintain freshness.

6. Can I use red wine vinegar instead of apple cider vinegar?

Yes, you can use red wine vinegar as a substitute, but keep in mind that it will alter the flavor slightly, giving it a sharper taste.

7. Can I add more spices or seasonings?

Absolutely! If you like a little extra kick, you can add a pinch of cayenne pepper, garlic powder, or onion powder. Taste and adjust seasoning to your preference.

8. Is this macaroni salad gluten-free?

Elbow macaroni is traditionally made with wheat, but you can easily make this salad gluten-free by using gluten-free pasta. Be sure to check the other ingredients for any hidden gluten.

9. Can I use fresh dill instead of dried?

Yes, fresh dill is a great choice! It adds a vibrant, herbal flavor that pairs wonderfully with the creamy dressing. Just use about 1 tablespoon of fresh dill to substitute for the dried version.

10. Can I freeze macaroni salad?

Macaroni salad is best eaten fresh and does not freeze well due to the mayonnaise dressing, which may separate when thawed. It’s best to enjoy it within a few days of making it.

Conclusion

This Easy Macaroni Salad is the perfect balance of creamy, tangy, and crunchy elements. The combination of elbow macaroni, fresh veggies, cheddar cheese, and a flavorful dressing makes it a satisfying side dish that will complement any meal. Whether you’re serving it at a BBQ, picnic, or family gathering, this salad is sure to be a crowd favorite. Simple to make, customizable, and full of flavor—what’s not to love? Enjoy!

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