We all need a good classic macaroni salad in our back pocket. One that we can always bring to backyard BBQs and potlucks. Even better if it is one you can also make up to 2 days in advance.
But most importantly, we need it to be creamy. We need it to have tons of veggies. And we need plenty of extra-sharp cheddar cheese. Keyword being plenty.
So that’s what we have here. We have the four very important elements right in this classic macaroni salad (make-ahead, creamy, veggie-loaded, and abundance of cheese).
It’s quick, simple and delicious!
Enjoy.
Macaroni Salad
2 cups elbow macaroni
3/4 cup frozen peas
2 large eggs
2/3 cup mayonnaise
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 celery ribs, 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.
over; place into the refrigerator for 2 hours or up to 2 days.
Serve cold