Description
A creamy and slightly sweet macaroni salad made with tender elbow pasta, crisp vegetables, cheddar cheese, and a tangy mayonnaise dressing, perfect for picnics and family gatherings.
Ingredients
Scale
- 2 cups elbow macaroni (dry)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 cup granulated sugar
- 1/2 cup shredded carrots
- 1/2 cup finely diced red bell pepper
- 1/2 cup chopped celery
- 1 cup small cubes cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil over medium high heat.
- Add the elbow macaroni and cook according to package instructions until just tender, about 8 to 10 minutes.
- Drain the macaroni in a colander and rinse briefly with cool water to stop the cooking process. Allow it to drain well.
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper until smooth and well combined.
- Add the cooled macaroni, shredded carrots, diced red bell pepper, chopped celery, and cheddar cheese cubes to the bowl.
- Gently stir until all ingredients are evenly coated with the dressing.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
- Stir again before serving and adjust seasoning if needed.
Notes
- Do not overcook the pasta to prevent a mushy texture.
- For best flavor, chill the salad for several hours before serving.
- If the salad thickens after refrigeration, stir in a tablespoon of milk or mayonnaise to loosen it.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg