Macaroni Salad
Servings: 12
Calories: 440kcal
Ingredients
- 3 cups dry macaroni noodles about 12 ounces
- 1 cup cherry tomatoes, halved grape tomatoes also work
- 1/2 cup frozen green peas, thawed
- 1 small purple onion, small dice
- 3 stalks celery, diced
- 1/4 cup small diced sharp cheddar cheese
- 4 dill pickles, small dice
- 2½ cups mayonnaise
- 2 teaspoons apple cider vinegar more or less, to taste
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
Instructions
- Cook macaroni according to package directions until al dente; do not overcook. Pour into colander and rinse with cool water to stop cooking process. Put into large mixing bowl and set aside.
- Prep the tomatoes, green peas, purple onion, celery, and sharp cheddar cheese. Add to macaroni and gently toss until well combined. Set aside.
- In a small mixing bowl, mix together the mayonnaise, apple cider vinegar, salt, paprika, and black pepper. Pour over the macaroni mixture. Mix well. Cover bowl and refrigerate until ready to use.
- Just prior to serving, toss again, then sprinkle lightly with paprika to add some color to the finished salad.
Nutrition
Calories: 440kcal | Carbohydrates: 23g | Protein: 5g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 692mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg