Macaroni Salad Recipe
- cook TIME 10 mins
- prep TIME 25 mins
- total TIME 35 mins
Ingredients (13)
- 3.2 oz elbow noodles
- 2 oz red onion minced
- 3 oz celery diced
- 1/4 cup frozen peas thawed
- 2.7 oz red bell pepper minced
- 0.5 oz cheddar cheese shredded
- 1 tbsp fresh dill minced
- 1/4 cup Japanese mayonnaise
- 2 tbsp lemon juice
- 1/2 tbsp sugar
- 1 oz cornichons minced
- 1/2 tsp traditional Dijon mustard
- 1/8 tsp pepper
INSTRUCTIONS
Bring a large pot of water to a boil, cook 3.2 oz elbow noodles according to package instructions (ours was cooked for 8 minutes). Drain the boiling water, add cold water to the pot to stop the noodles from cooking, then drain again.
Transfer the cooked noodles to a large mixing bowl and toss together with 2 oz red onion, 3 oz celery, 1/4 cup peas, 2.7 oz bell pepper, 1 oz cornichons, 1 tbsp dill, and 0.5 oz cheddar cheese.
In a small bowl, mix 1/4 cup mayonnaise, 2 tbsp lemon juice, 1/2 tsp mustard, 1/2 tbsp sugar, and 1/8 tsp pepper.
Pour dressing over the macaroni salad and toss until everything is evenly coated. You can serve immediately, but for best flavor, cover your salad bowl and chill it in the fridge before serving (for at least 15 minutes but up to 2 hours).
