The Pioneer Woman Tasty Kitchen
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Macaroni Salad

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Level: Easy

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Description

Macaroni salads have been long time traditional fare at family gatherings and picnics. This macaroni salad offers a few changes from the standard and became my mother’s favorite when I first made it for her many years ago.

Ingredients

  • 3 cups Dry Macaroni
  • 1 cup Grape Or Cherry Tomatoes, Cut Crosswise Into Thirds
  • ½ cups Frozen Green Peas, Rinsed In Colander Under Warm Water For A Quick Defrost
  • ¼ cups Purple Onion, Small Dice
  • 3 stalks Celery, Sliced Or Diced
  • 3 whole Dill Pickles, Small Dice
  • ¼ cups Small Dice Cheddar Cheese
  • 2-½ cups Mayonnaise
  • 2 teaspoons Apple Cider Vinegar
  • 1 teaspoon Salt
  • ½ teaspoons Smoked Paprika
  • ½ teaspoons Ground Black Pepper

Preparation

Cook macaroni according to package directions until al dente. Pour into a colander and rinse with cool water to stop the cooking process. Put into a large mixing bowl and set aside.

Prep the tomatoes, green peas, purple onion, celery, pickles, and sharp cheddar cheese. Add to the macaroni and gently toss until well combined. Set aside.

In a small mixing bowl, mix together the mayonnaise, apple cider vinegar, salt, paprika, and black pepper. Pour over the macaroni mixture. Mix well. Cover bowl and refrigerate until ready to use.

Just prior to serving, toss again, then sprinkle lightly with paprika to add some color to the finished salad.

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