Chilled Macaroni and Pea Salad
You won't find a better macaroni salad than this chilled Macaroni and Pea Salad. It may sound like a bold statement, but it's the truth. This pasta salad has a perfectly balanced flavor that's light and refreshing.
Servings: 10 servings
Calories: 369kcal
Equipment
- pasta pot optional
- ice bowl mold optional
- kitchen timer optional
Ingredients
- 1 box (16 ounces) elbow macaroni cooked 2 minutes less than the box directions, drained, and kept warm.
- 1 cup diced red onion
- 1 cup diced red bell pepper
- 2 cups frozen peas
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
- 3 ounces bacon bits
- 5 ounces cheddar cheese, cubed
To make the dressing:
- 1½ cups mayonnaise
- 1½ tablespoons granulated sugar
- ¼ cup apple cider vinegar
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
Instructions
- While the pasta cooks, whisk together the dressing ingredients (mayonnaise, sugar, apple cider vinegar, salt and pepper) in a medium-sized bowl. Set Aside.
- When the pasta is cooked and drained, add it to a large bowl along with the prepared red onion, red pepper, peas, bacon bits, salt and pepper. Add the dressing to the bowl and stir well to combine.
- Add the cubed cheddar cheese to the dressed macaroni once the pasta has cooled slightly. Stir again to combine.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, but overnight is best.
- Stir again before serving and enjoy!
Video
Notes
Do not allow the macaroni salad to sit out longer than 2 hours if not kept cold.
If the temperatures exceed 90 degrees, do not let the macaroni salad sit out longer than 1 hour if not kept cold.
Store covered in the refrigerator for up to 7 days.
Nutrition
Serving: 1serving | Calories: 369kcal | Carbohydrates: 12g | Protein: 8g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 692mg | Potassium: 162mg | Fiber: 3g | Sugar: 5g | Vitamin A: 853IU | Vitamin C: 32mg | Calcium: 125mg | Iron: 1mg