Classic Macaroni Salad recipe
A creamy and flavorful macaroni salad perfect for picnics and gatherings, combining fresh vegetables, cheeses, and a tangy dressing.
Ingredients
Pasta
- 1 lb elbow noodles
- 1.5 cup diced red pepper
- 1.25 cup diced red onion
- 1 cup blanched or lightly microwaved, chilled peas
- 1 cup diced celery
- 4 oz cubed sharp cheddar
- 4 oz cubed Colby jack cheese
- 1 cup olive oil mayonnaise
- 0.5 tbsp extra virgin olive oil (to toss noodles before chilling)
- 0.25 cup distilled white vinegar
- 2 tbsp Dijon mustard
- 1 tbsp sweet pickle relish
- 0.25 cup diced dill pickles
- 0.25 tsp dried dill weed
- 0.33 cup fresh diced chives
- 0.5 tsp course sea salt
- 0.125 tsp fresh cracked black pepper
- 1 tsp sugar
Instructions
- Cook the noodles in salted water until al dente, then drain and toss with olive oil. Chill for 1-2 hours.
- Mix mayonnaise, vinegar, mustard, relish, pickles, sugar, dill, chives, salt, and pepper to make the dressing.
- Combine chilled noodles with vegetables and cheeses, then pour dressing over. Chill for 30 minutes before serving.
Notes
Adjust seasoning and chill thoroughly before serving for best flavor.