This macaroni salad recipe with Cheddar cheese, peas, and bell pepper has a creamy dressing. It's best served after a long chill in the fridge for a comforting make-ahead pasta salad or side dish for summer.
Ingredients
- 1 cup macaroni
- 1 green bell pepper , chopped
- 0.75 cups cubed Cheddar cheese
- 1 stalk celery , chopped
- 0.5 cups frozen green peas , thawed
- 0.33 cups chopped onion
- 0.25 cups mayonnaise
- 0.25 cups sour cream
- 2 tablespoons milk
- 1.5 tablespoons sweet pickle relish
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water until tender yet firm to the bite, 7 to 10 minutes; drain. Rinse pasta under cold water; drain.
-
2
Combine macaroni, bell pepper, celery, cheese, peas, onion, mayonnaise, sour cream, milk, and pickle relish in a large bowl; mix well.
-
3
Cover the bowl; refrigerate before serving, at least 24 hours.
Nutrition Facts
Per serving
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