The best + easiest old-fashioned macaroni salad to bring to all the BBQs/potlucks! Everyone will be dying for the recipe!
4.9 stars (54 ratings)
Ingredients
2cupselbow macaroni
¾cupfrozen peas
2large eggs
⅔cupmayonnaise
3tablespoonschopped fresh parsley leaves
2tablespoonsapple cider vinegar
1tablespoonDijon mustard
½red bell pepper, diced
⅓cupdiced red onion
2celery ribs, diced
¾cupdiced extra-sharp cheddar cheese
Kosher salt and freshly ground black pepper, to taste
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions. Stir in peas during the last 1 minute of cooking time; drain well and rinse with cold water.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
In a large bowl, whisk together mayonnaise, parsley, vinegar and Dijon. Stir in pasta, peas, eggs, bell pepper, onion, celery and cheese; season with salt and pepper, to taste.
Cover; place into the refrigerator for 2 hours or up to 2 days.