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Classic Macaroni Salad

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The best + easiest old-fashioned macaroni salad to bring to all the BBQs/potlucks! Everyone will be dying for the recipe!


Yield: 8 servings
 
Prep: 2hours  20minutes 
Cook: 15minutes 
Total: 2hours  35minutes 

Ingredients
  • 2 cups elbow macaroni
  • ¾ cup frozen peas
  • 2 large eggs
  • ⅔ cup mayonnaise
  • 3 tablespoons chopped fresh parsley leaves
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ red bell pepper, diced
  • ⅓ cup diced red onion
  • 2 celery ribs, diced
  • ¾ cup diced extra-sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Cover; place into the refrigerator for 2 hours or up to 2 days.
  5. Serve cold.

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