You will love this Macaroni Salad dressing. Salt and pepper to taste and then enjoy! Refrigerate this Pasta Salad. Cover bowl with plastic wrap and chill at least 30 minutes to 1 hour before serving.
In a small mixing bowl, mix together mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper.In a large bowl, toss together cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas.Immediately rinse under cold water and drain so it isn’t sticky and prevents it from over cooking. You want the pasta to still be firm so cook until al dente. Cook macaroni according to package directions.It tends to be more creamier than other types of mayonnaise.Īlso, use a full fat instead of a reduced fat option. I recommend that you use a whole egg creamy mayonnaise for this recipe. You can also use mustard sugar and black pepper instead of the vinegar. Whatever you choose, it is the perfect Summer side dish. Sweet pickle is also in many traditional Southern style pasta salads. I also like green pepper or red bell pepper. Hard boiled eggs are also good in the salad and add protein. This simple salad is just as tasty with only a few ingredients or load it up with veggies if you prefer. This recipe calls for onion, green pepper, green peas and more. Classic Macaroni Salad uses elbow macaroni but you can use what you prefer or have on hand. You can mix it up with pepper jack or other cheeses though for something different. Cheddar cheese cubed is what is traditionally in this salad. You can easily add or omit the ingredients you do not like.Ī very simple version is just tomato and cheese with the mayo or Italian dressing. Traditional Southern macaroni salad has mayonnaise, cheese, vinegar and a few veggies. You might also like the plastic bowls with lids for outdoor parties and such. The bowls with the lid are really handy for taking to BBQ’s or wherever you might be going. The layers of this salad look gorgeous in the glass. I love to serve this salad in a pretty glass bowl.
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