The Best Macaroni Salad

By The Stay At Home Chef

Ingredients

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)
1/2 cup mayonnaise
¼ cup apple cider vinegar
¼ cup minced fresh dill
2 tablespoons granulated sugar
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon black pepper

Prep Time10mins
Cook Time10mins
Servings8

Instructions

Bring a large pot of salted water to a boil. Cook elbow noodles according to package directions. Drain and rinse with cold water until pasta is cooled. Drain well.

In a large mixing bowl, toss together cooked noodles with cheese, onion, celery, bell pepper, and peas.

In a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, relish, dijon mustard, salt, and pepper.

Pour sauce over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill at least 1 hour before serving.