Usually an obligatory element of the Hawaiian plate lunch, macaroni salad is a slightly tangy, sweet, cold salad consisting of overcooked elbow macaroni pasta dressed with milk-thinned mayonnaise. The pasta must be overcooked as it helps absorb the dressing.
American Macaroni Salad
Course: MainCuisine: AmericanDifficulty: Easy4
servings10
minutes10
minutes408
kcal20
minutesUsually an obligatory element of the Hawaiian plate lunch, macaroni salad is a slightly tangy, sweet, cold salad consisting of overcooked elbow macaroni pasta dressed with milk-thinned mayonnaise. The pasta must be overcooked as it helps absorb the dressing.
Ingredients
1 pound elbow noodles
4 ounces cheddar cheese cubed or shredded
½ red onion minced
4 ribs celery diced
1 red bell pepper minced
1 cup frozen peas thawed
1/2 cup mayonnaise
¼ cup cider vinegar
¼ cup minced fresh dill
2 tablespoons sugar
2 tablespoons sweet pickle relish
1 tablespoon dijon mustard
1 teaspoon salt
½ teaspoon pepper
Directions
- 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.
