Hosting a bbq this summer? Then you'll need a great side dish, and this Classic Macaroni Salad is just the ticket. My fam loves this macaroni salad made with basic ingredients you'll have on hand, all dressed up in a creamy mayo-based dressing.
3cupselbow macaroni pasta, cooked until al dente, according to pkg. directions (may substitute any small pasta, as preferred)
3hard boiled eggs, peeled and diced
1red bell pepper, seeds and membranes removed, diced
1/2cupdiced red onion
3celery ribs, diced
1cupdiced or shredded extra-sharp cheddar cheese
2-3Tbs.chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
2Tbs.apple cider vinegar
1Tbs.spicy brown mustard
In a large bowl, whisk together mayonnaise, sugar, vinegar, and mustard to make the dressing. Stir in the cooked pasta, peas, eggs, bell pepper, onion, celery, cheese, and parsley. Season to taste with salt and pepper. Cover; place into the refrigerator for 2 hours or up to 2 days.
**Sometimes I make extra dressing so I can dress the salad a bit more directly prior to serving it; pasta always has a way of absorbing most of your dressing. www.ChefAlli.com
Keyword: classic macaroni salad, classic pasta salad, pasta salad