Best Ever Classic Macaroni Salad
Best Ever Classic Macaroni Salad - The best + easiest old-fashioned macaroni salad to bring to all the BBQs/potlucks! Everyone will be dying for the recipe!
|2 cups||elbow pasta|
|3/4 cup||frozen peas|
|3 tablespoons||chopped fresh parsley leaves|
|2 tablespoons||apple cider vinegar|
|1 tablespoon||dijon mustard|
|1/2||red bell pepper, diced|
|1/3 cup||diced red onion|
|2 stalks||celery, diced|
|3/4 cup||diced extra-sharp Cheddar cheese|
|kosher salt and freshly ground black pepper, to taste|
In a large pot of boiling salted water, cook pasta according to package instructions. Stir in peas during the last 1 minute of cooking time; drain well and rinse with cold water.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
In a large bowl, whisk together mayonnaise, parsley, vinegar and Dijon. Stir in pasta, peas, eggs, bell pepper, onion, celery and cheese; season with salt and pepper, to taste.
Cover; place into the refrigerator for 2 hours or up to 2 days.