Description
Tangy Pasta Mix is a creamy and flavorful macaroni salad that combines tender elbow macaroni with a medley of fresh vegetables, sharp cheddar cheese, and a tangy, creamy dressing made with mayonnaise, apple cider vinegar, and fresh dill. Perfectly chilled for an hour to meld the flavors, this dish is an ideal side for picnics, potlucks, or light lunches.
Ingredients
Scale
Pasta
- 8 oz Elbow Macaroni (or small shells or rotini)
Cheese & Vegetables
- 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 all ingredients and ensure vegetables are washed and ready for chopping.
- Boil Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 8-10 minutes until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare Vegetables: Dice the cheddar cheese into small cubes. Finely chop the red onion to avoid overpowering the salad. Uniformly dice the celery and red bell pepper to ensure even texture and bite.
- Mix Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, freshly chopped dill, sugar, Dijon mustard, salt, and pepper until the dressing is smooth and creamy.
- Combine: In a large mixing bowl, add the cooled macaroni, diced vegetables, and the prepared dressing. Toss gently but thoroughly to coat all ingredients evenly without breaking the pasta.
- 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 firm up.
- Serve: Before serving, gently stir the salad to redistribute the dressing, then serve chilled for the best taste and texture.
Notes
- For a vegan version, substitute cheddar cheese with plant-based cheese and use vegan mayonnaise.
- Fresh peas can replace frozen peas when in season for added sweetness and texture.
- Adjust salt and pepper according to taste preference.
- Yellow mustard may be used instead of Dijon mustard for a milder flavor if preferred.
- The salad can be prepared a day in advance and stored covered in the refrigerator.
