Description
A creamy, colorful macaroni salad packed with crunchy bell peppers, celery, cheddar cheese, and a tangy dressing, perfect for summer gatherings and potlucks
Ingredients
Scale
- 3 cups elbow macaroni, cooked and cooled
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, chopped
- 1 cup shredded cheddar cheese
- 1/4 cup onion, finely chopped
- 1 cup mayonnaise
- 1 tablespoon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to boil and cook elbow macaroni until al dente, then drain and rinse under cold water
- In a mixing bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and black pepper until smooth
- In a large bowl, combine cooked macaroni, diced bell peppers, chopped celery, shredded cheddar, and onion
- Pour the dressing over the macaroni and vegetables, folding gently to coat everything evenly
- Chill in the refrigerator for at least one hour to let flavors meld
- Taste and adjust seasoning with more salt or pepper if needed
- Scoop onto plates or into bowls and serve chilled
Notes
- Use cold water to rinse pasta immediately after cooking to prevent overcooking
- Fold ingredients gently to avoid crushing the vegetables
- Chill well for the best flavor development
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: macaroni salad, Guy Fieri, creamy pasta salad, summer salad, potluck recipe