Cheddar Macaroni Salad

 

INGREDIENTS

SALAD:

• 4 cups of cooked elbow noodles (about 2 cups dried)
• 1 bell pepper cut into small chunks
• 2 celery sticks cut into small chunks
• 2 tbsp chopped red onion
• 1/2 – 3/4 cup cheddar cheese chunks

SALAD DRESSING:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp vinegar
• 1 tbsp prepared mustard
• 1 tsp sugar
• dash salt
• 1/4 tsp ground pepper

• INSTRUCTIONS

  1. Cook the elbow macaroni according to package directions. Cool and rinse with cold water.
  2. Blend together the mayonnaise, mustard, sour cream, vinegar, sugar and salt & pepper.
  3. In a serving bowl, combine the noodles and chopped vegetables, then toss with the dressing.
  4. Let rest in the fridge for at least 30 minutes (1 hour or more is best).
  5. Serve and enjoy!