GOOD EATS

Classic Macaroni Salad

With summer just around the corner, I’m sharing how to make a quick and classic macaroni salad. It takes several ingredients, which you probably already have on hand. This mayo-based salad is a staple and perfect side dish for any potluck or barbecue. It’s easy to make, and everyone will love it.

The best part about this classic macaroni salad is that you can make it a day or two ahead of time. If you are having a gathering, double up on the recipe, make it the night before and store it in the refrigerator. Honestly, it is better the next day. Just give it a good stir before serving.

The creamy dressing, the crunch from the veggies and the heat from the pepper make this dish irresistible. It is comfort food for the summer, and you can’t go wrong with a big bowl of macaroni salad, barbecue from the

GOOD grill, and a tall glass of lemonade. This salad only requires basic steps: Boil the noodles;

EATS prepare the vegetables; and make the dressing. Finally, everything is mixed together and refrigerated for a delicious side dish. I’m confident your family and guests will love this Macaroni Salad. Gina Abernathy

~ Gina Abernathy is the author and recipe creator behind the blog, Home at Cedar Springs Farm.

Salad Ingredients

1/2 cup celery, diced 1/2 cup red bell pepper, diced 1 small onion 1 cup frozen peas 1 cup cheese, small cubes (cheddar, pepper jack, Colby jack) 1 jalapeno, finely chopped with seeds removed (optional) 1 pound dried elbow macaroni

Dressing Ingredients

1 cup mayonnaise 1 tablespoon Dijon mustard 3 tablespoons sweet pickle relish 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup white vinegar

Salad Directions

Cook noodles according to package instructions; then, drain in a colander and rinse with cool water. Shake well to remove all water and allow noodles to cool for 15 to 20 minutes. Then, transfer to a large bowl. Add diced celery, onion, red bell pepper, peas, jalapeno and cheese to the pasta. Stir well.

Dressing Directions

Whisk together dressing ingredients in a small bowl until smooth and creamy.

Pour dressing over the macaroni and stir to coat evenly. Keep the salad covered and refrigerated until ready to serve.

Optional Ingredients

What’s nice about classic macaroni salad is that you can add in just about anything and make it to suit your taste. Get creative and make it unique. Some other great add-ins could include boiled eggs, grated carrots, diced ham, crunchy bacon, pickles or ranch dressing.

Tips

n If serving the next day, stir in another spoonful of mayo or ranch dressing. This will ensure more creaminess. The noodles absorb the dressing while chilling in the refrigerator. n Make sure noodles are cooled before adding the other ingredients. You don’t want the cheese to melt. n Jalapenos are optional. If you are serving this dish to heat-sensitive guests or children, leave out the peppers. n I used pepper jack cheese for the added kick but feel free to use your favorite. n Don’t overcook the noodles. You want them firm, not mushy. n Make this recipe a day in advance if time allows. Double the recipe if serving a crowd.