Macaroni Salad is a classic American side dish served up at summer barbecues and picnics every year. This is the best macaroni salad recipe ever with the perfect balance of flavors.
- 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
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.