Description
Tangy Pasta Mix is a creamy and flavorful macaroni salad featuring a mix of fresh vegetables, sharp cheddar cheese, and a tangy homemade dressing. Perfect for picnics, potlucks, or as a side dish, this salad combines al dente pasta with crisp bell peppers, celery, peas, and a zesty apple cider vinegar dressing for a refreshing and satisfying meal.
Ingredients
Scale
Pasta
- 8 oz Elbow Macaroni (or small shells or rotini)
Vegetables & Cheese
- 1 cup Cheddar Cheese (substitute with plant-based cheese for vegan)
- 1/4 cup Red Onion (or green onions for a milder flavor)
- 1 cup Celery
- 1 cup Red Bell Pepper (or yellow/orange bell peppers)
- 1 cup Frozen Peas (fresh peas can be used when in season)
Dressing
- 1 cup Mayonnaise (or vegan mayo)
- 2 tbsp Apple Cider Vinegar (no substitutions)
- 2 tbsp Fresh Dill (or fresh oregano for a Mediterranean twist)
- 1 tbsp Sugar (no substitutions)
- 1 tbsp Dijon Mustard (yellow mustard can be a milder alternative)
- Salt and Pepper to taste
Instructions
- Preparation: Gather and prepare all ingredients before starting the recipe to ensure a smooth cooking process.
- Boil Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 8-10 minutes until al dente. Drain the pasta and rinse under cold water to stop cooking and cool the pasta.
- Prepare Vegetables: Dice the cheddar cheese, finely chop the red onion, and uniformly dice the celery and red bell pepper for even texture and flavor distribution.
- Mix Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, chopped fresh dill, sugar, Dijon mustard, salt, and pepper until the dressing is smooth and creamy.
- Combine: In a large mixing bowl, combine the cooled macaroni with the diced vegetables and cheese. Pour the dressing over the mixture and toss gently but thoroughly to coat all ingredients.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill.
- Serve: Before serving, gently stir the salad again to redistribute the dressing and serve chilled for best flavor and texture.
Notes
- Using vegan mayonnaise and plant-based cheese can make this recipe vegan-friendly.
- Fresh peas can be substituted for frozen peas when in season for a fresher taste.
- Apple cider vinegar is essential for the tangy flavor; avoid substituting with other vinegars.
- Adjust salt and pepper according to taste preference.
- This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh.
