Description

This Tangy Pasta Mix is the ultimate creamy macaroni salad delight, perfect for gatherings or as a refreshing side dish. It features tender elbow macaroni combined with sharp cheddar cheese, crisp vegetables, and a tangy, creamy dressing made with mayonnaise, apple cider vinegar, fresh dill, and Dijon mustard. Chilled to perfection, this salad is a versatile and flavorful addition to any meal.

Ingredients

Scale

pasta

8 oz elbow macaroni (or small shells or rotini)

cheese and vegetables

1 cup cheddar cheese (substitute with plant-based cheese for vegan)
1/4 cup red onion (or green onions for a milder flavor)
1 cup celery, diced
1 cup red bell pepper (or yellow/orange bell peppers), diced
1 cup frozen peas (fresh peas can be used when in season)

dressing

1 cup mayonnaise (or vegan mayo)
2 tbsp apple cider vinegar (no substitutions)
2 tbsp fresh dill (or fresh oregano for a Mediterranean twist), chopped
1 tbsp sugar (no substitutions)
1 tbsp Dijon mustard (yellow mustard can be a milder alternative)
Salt and pepper to taste

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Instructions

Preparation: Gather all ingredients and utensils needed for the recipe to ensure a smooth cooking process.
Boil Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni for 8-10 minutes, until al dente. Drain the pasta and rinse it under cold water to cool and stop further cooking.
Prepare Vegetables: Dice the cheddar cheese into small cubes. Finely chop the red onion and uniformly dice the celery and red bell pepper to ensure even texture in the salad.
Mix Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, chopped fresh dill, sugar, Dijon mustard, salt, and pepper until the dressing is smooth and creamy.
Combine: In a large mixing bowl, add the cooled macaroni, diced vegetables, and the prepared dressing. Toss gently but thoroughly to evenly coat all ingredients with the dressing.
Chill: Cover the salad with a lid or plastic wrap and refrigerate for at least 1 hour. Chilling allows the flavors to meld and enhances the salad’s taste.
Serve: Before serving, give the salad a gentle stir. Serve chilled as a refreshing side dish or light main course.

Notes

Use vegan mayonnaise and plant-based cheddar to make this recipe vegan.
Fresh peas can replace frozen peas when they are in season for a sweeter taste and better texture.
Adjust salt and pepper according to your preference.
For a Mediterranean twist, substitute dill with fresh oregano.
The salad can be made a day ahead to deepen the flavors.