Macaroni Salad

10 ingredients
5 steps

Ingredients

  • 1 lb elbow macaroni (can substitute orrechiette pasta)
  • 34 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 14 teaspoon black pepper
  • 12 red bell pepper, seeded and small diced
  • 1 (3 7/8 ounce) cansliced black olives
  • 4 ounces medium cheddar, cubed 1/4-inch

Directions

  1. 1
    Cook pasta al' dente, according to directions.
  2. 2
    Rinse with cold water and drain very well.
  3. 3
    In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt and pepper.
  4. 4
    Add bell pepper, olives and cheese, tossing well with dressing to coat well.
  5. 5
    Serve chilled--best after it's had a chance to meld, at least 2-3 hours.

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