Ingredients
1 lb. elbow macaroni noodles, uncooked
1/4 cup diced celery
1/4 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup frozen peas
1 cup cubed sharp cheddar cheese
For the Dressing:
1 cup mayo
1/4 cup distilled vinegar
3 tbsp sugar
1 tbsp dijon mustard
2 tbsp sweet pickle relish
1 tsp salt
1/2 tsp black pepper
Instructions
• Cook the noodles according to package instructions, then drain and rinse with cool water. I like to add a few ice cubes to the noodles while running cool water over them to help cool the noodles faster. Drain and add pasta to a large bowl.
• Add in the diced celery, red onion, red bell pepper, peas and cheese.
For the Dressing:
• Whisk together the dressing ingredients in a small bowl until smooth and creamy.
• Pour the dressing into the large bowl and stir to coat evenly. Keep the salad covered and refrigerated until ready to serve. Enjoy!
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