EASY MACARONI DINNER SALAD

INGREDIENTS 

1 lb. elbow macaroni or spiral noodles (tri-color make for a pretty salad)

6 oz cubed cheddar cheese (more if you like cheese)

1/4 C minced red onion

4 celery stalks diced

1 red bell pepper diced (optional)

1 small can of sliced black olives (optional)

1 C frozen green peas

12 halved Cherry tomatoes

1 C bite size Broccoli florets

1/2 C mayo

1/4 C apple cider vinegar

1 T sugar

1/4 C fresh dill (optional)

2 T Dijon mustard

1 t Salt

1 t Pepper

DIRECTIONS

1. Cook pasta until al dente. You want them still firm. Immediately run pastas under cold water so it isn't sticky and prevents it from over cooking. Drain well.

2. In a large mixing bowl, toss together cooked, cooled pasta with cheese, onion, celery, red pepper, olives, peas, tomatoes and broccoli.

3, In a medium mixing bowl, mix together mayonnaise, vinegar, dill, sugar, mustard, salt and pepper. (I generally make 1 and 1/2 to 2 times the dressing, and use half when making the salad and the other half just before serving.)

4. Pour the mixture over the pasta and toss until everything is well coated. Cover with plastic wrap and chill for at least 1 hour before serving.