This Classic Macaroni Salad is a must at any BBQ or Picnic! It made with pasta, diced raw veggies, a homemade mayo dressing, and cubed cheese. The perfect side and a must try recipe.
Classic Macaroni Salad
Summer is almost here and I maybe eating this tonight and pretending it’s warm outside but in reality they are calling for snow this weekend. I am dreaming of being pool side and playing all day outside. I got a taste of summer when we went to Orlando last week and I can’t wait.
When you are ready to start cooking you want to start with the pasta. Cook pasta according to package direction. To prevent sticking run with cold water or add a pinch of salt to water while boiling. Add noodles to a large mixing bowl with onion, bell peppers, and celery. I wait ti add the cheese because the noodles even run under cold water can be a little warm and I don’t want to melt. In a separate mixing bowl whisk together mayonnaise, sugar, vinegar, and yellow mustard until well combined and smooth. Pour your mayo dressing into the large mixing bowl and toss until coated. Add cubed cheese and toss again. Allow to chill for 2-3 hours int he fridge then serve.
This Classic Macaroni Salad perfect summer side dish!
When I think summer food I think pasta salad. It’s a must have for any picnic or BBQ! Here are a few ideas to make this meal complete. When I served this Classic Macaroni Salad I served it with my BBQ Chicken Legs plus it doesn’t have to be summer to make these because they are baked in the oven but taste fresh off the grill. The next day for left overs I served the pasta salad again but with Slow Cooker Pulled BBQ Chicken Sandwiches. If you want more ideas then check out my BBQ Ranch Pulled Pork, Lemon Pepper Chicken, or even these Ranch BBQ Chicken Legs.
Need more side dish ideas for your summer BBQ?
Slow Cooker Cheesy Creamed Corn
- 16 oz Macaroni pasta
- 1 small White onion (diced)
- 1 Green bell pepper (seeded and diced)
- 1 Yellow bell pepper (seeded and diced)
- 2 stalks Celery (diced)
- 2 cups Mayonnaise
- 2/3 cup sugar
- 1/4 cup Vinegar
- 2 tablespoons Yellow mustard
- 1 cup Cheddar cheese (cubed)
Cook pasta according to package direction. To prevent sticking run with cold water or add a pinch of salt to water while boiling. Add noodles to a large mixing bowl with onion, bell peppers, and celery.
In a separate mixing bowl whisk together mayonnaise, sugar, vinegar, and yellow mustard until well combined and smooth.
Pour your mayo dressing into the large mixing bowl and toss until coated. Add cubed cheese and toss again. Allow to chill for 2-3 hours int he fridge then serve.
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