๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
โข 1 lb elbow macaroni
โข 6 oz cheddar cheese, cubed
โข 1/2 red onion, minced
โข 4 celery stalks, diced
โข 1 red bell pepper, diced
โข 1 cup of frozen peas
โข 1/2 cup mayo
โข 1/4 cup apple cider vinegar
โข 1/4 cup of fresh dill
โข 2 tablespoons of sugar
โข 2 tablespoons of Dijon mustard
โข 1 teaspoon of salt
โข 1 teaspoon of pepper
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
1. Cook macaroni according to package directions.
2. You want the pasta to still be firm so cook until al dente.
3. Immediately rinse under cold water and drain so it isnโt sticky and prevents it from overcooking. Drain well.
4. In a large mixing bowl, toss together cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas.
5. In a small mixing bowl, mix together mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper.
6. Pour the mixture over the pasta and toss until everything is well coated.
7. Cover bowl with plastic wrap and chill at least 1 hour before serving.
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