Description
A comforting macaroni salad featuring cheddar and sour cream, perfect for picnics and barbecues.
Ingredients
- 2 cups elbow macaroni
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 medium bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup frozen peas, thawed
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Optional: chopped fresh herbs (like parsley or dill) for garnish
Instructions
- Begin by cooking the macaroni in a large pot of salted boiling water, following the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cheddar cheese, sour cream, mayonnaise, bell pepper, red onion, and peas.
- Add the drained macaroni to the bowl and toss everything together gently until well combined.
- Pour in the apple cider vinegar, and season with salt and pepper. Adjust to your taste.
- Cover the bowl with plastic wrap and refrigerate for at least one hour before serving to allow the flavors to meld.
Notes
This salad is best served cold. For added flavor, consider sautéing the vegetables briefly before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American