What are we making Monday? This is a classic summer, BBQ, potluck Macaroni Salad that will make you want to steal a bite every time you open the fridge door!
It’s an amazing side dish you can pair with almost anything. We even make it into meal sometimes by adding in leftover cubed grilled chicken!
This Summer Macaroni Salad is creamy, zesty, refreshing, and spectacular!
Summer Macaroni Salad
Ingredients
- 16 oz Elbow Macaroni
- 1/4 cup Celery diced
- 1/4 Cup Red Onion diced
- 1/2 bell pepper diced
- 1-1/4 Cup Mayo
- 2 Tbsps Mustard
- 1 Tbsp Sweet Pickle Relish
- 1 Tbsp Sugar
- 1 Tbsp Apple Cider Vinegar
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 apple cut and diced
- 1/2 Cup frozen peas
- 1-2 tsps Chopped Parsley for garnish
Instructions
- Cook Macaroni according to directions, you want it soft but not too soft. Drain and rinse with cold water thoroughly. Drain well.
- Add pasta to large bowl. Add in celery, bell pepper and onion and refrigerate until chilled. 30-60 minutes
- Make the dressing. In a bowl, add mayo, mustard, sweet pickle relish, sugar, vinegar, salt, and pepper. Stir until smooth. Refrigerate until ready to use.
- Cut up apple into small cubes and add to pasta. Add in frozen peas. Pour the dressing over the macaroni and combine
- Cover and refrigerate until ready to serve.
Notes
Great Add-In options
- Make it a meal by adding chicken. To do this, use only 8 oz of macaroni and add 8 oz. chicken
- add Bacon
- Add dill
- Add paprika
