Ingredients:
- 1 lb elbow macaroni
- 6 oz cheddar cheese, cubed
- 1/2 red onion, minced
- 4 celery stalks, diced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1/2 cup mayo
- 1/4 cup apple cider vinegar
- 1/4 cup fresh dill
- 2 tablespoons sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions:
- Cook the elbow macaroni until al dente. Immediately run the pasta under cold water to prevent sticking and overcooking. Drain well.
- In a large mixing bowl, toss together cooked pasta with cubed cheese, minced onion, diced celery, diced bell pepper, and peas.
- In a small mixing bowl, combine mayo, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper.
- Pour the mayo mixture over the pasta and toss until everything is well coated.
- Cover the bowl with plastic wrap and chill for at least 1 hour before serving. Enjoy!
Nutrition Facts:
- Calories: 291kcal
- Carbohydrates: 34g
- Protein: 9g
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 18mg
- Sodium: 422mg
- Potassium: 196mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 910IU
- Vitamin C: 15.8mg
- Calcium: 124mg
- Iron: 1.1mg