Macaroni Veggie Salad Recipe
Try this delicious, creamy vegetable, macaroni salad. Perfect for large gatherings.
Ingredients
- 24 oz Elbow Macaroni Noodles
- 1/2 cup Red Onion diced
- 3/4 cup Red Pepper diced
- 1 cup Broccoli chopped
- 3/4 cup Frozen Peas
- 1&1/2 cup Colby Jack, or Cheddar Cheese cubed
Dressing
- 1&1/2 cup Mayo I use light
- 3/8 cup Distilled Vinegar 1/4 cup & 1/8 cup
- 5 tbsp. White Sugar
- 1.5 tbsp. Dijon Mustard can use spicy mustard
- 3 tbsp. Sweet Pickle Relish
- 1.5 tsp Salt
- 3/4 tsp Pepper
Instructions
- Cook the Elbow Macaroni Noodles according to package directions, drain and rinse with cold water. Drain well.
- Add the diced Red Onion, diced Red Pepper, chopped Broccoli, Frozen Peas, and cubed Colby Jack (or Cheddar) cheese to a large bowl.
Dressing
- In a medium bowl, whisk together the Mayo, Distilled Vinegar, White Sugar, Dijon Mustard, Sweet Pickle Relish, Salt and Pepper together until smooth and creamy.
- Add the noodles and the dressing to the large bowl with the prepared vegetables and cheese. Stir until coated evenly.
- Keep Refridgerated until ready to enjoy.
Notes
Notes:
I keep about 1/3 - 1/2 cup worth of dressing aside in a small container. I add this to the macaroni salad right before serving to make sure it's extra creamy.
