Macaroni Salad With Peas And Cheese
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wooden spoon
Ingredients
- 2 cups elbow macaroni uncooked
- 1 tablespoon salt for boiling water
- 1 cup frozen peas thawed
- 1 cup cheddar cheese cut into small cubes
- 1/2 cup red bell pepper finely diced
- 1/4 cup red onion finely minced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the elbow macaroni according to package directions until al dente.
- Drain the macaroni in a colander, rinse under cold water until completely cool, and let it drain very well.
- In a large mixing bowl, combine the cooled macaroni, thawed peas, cheddar cheese cubes, red bell pepper, red onion, and parsley.
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth.
- Pour the dressing over the macaroni mixture and gently stir with a wooden spoon until everything is evenly coated.
- Cover the bowl and refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld.
- Before serving, stir the salad again, taste, and adjust seasoning with additional salt and pepper if needed.
Notes
For best results, make sure the pasta is fully cooled and well-drained so the dressing clings instead of becoming watery, and cut the cheese and vegetables into small, even pieces for a balanced bite in every forkful. You can prepare this salad a day ahead, but if it thickens in the fridge, loosen it with a splash of milk or a spoonful of mayonnaise just before serving. Feel free to swap cheddar for Colby Jack or mozzarella, or add extras like chopped celery, diced ham, or crumbled bacon for more texture and flavor. Keep the salad chilled at all times and discard any leftovers that have sat at room temperature for more than two hours to ensure food safety.
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