Easy Macaroni Salad

How to make Macaroni Salad

– 1 lb elbow macaroni

– 6 oz cheddar cheese, cubed

– 1/2 red onion, minced

– 4 celery stalks, diced

– 1 red bell pepper, diced

– 1 cup of frozen peas

– 1/2 cup mayo

– 1/4 cup apple cider vinegar

– 1/4 cup of fresh dill

– 2 tablespoons of sugar

– 2 tablespoons of Dijon mustard

– 1 teaspoon of salt

– 1 teaspoon of pepper

– Cook macaroni according to package directions.

– You want the pasta to still be firm so cook until al dente.

– Immediately rinse under cold water and drain so it isn’t sticky and prevents it from overcooking. Drain well.

– In a large mixing bowl, toss together cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas.

– In a small mixing bowl, mix together mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper.

– Pour the mixture over the pasta and toss until everything is well coated.

– Cover bowl with plastic wrap and chill at least 1 hour before serving.