Creamy, Cheesy Pasta Salad
photo by pate g.
- Ready In:
- 2hrs 20mins
- 1 (8 ounce) package elbow macaroni, cooked according to package directions and drained
- 3 dill pickles, finely chopped
- 3 hard-boiled eggs, finely chopped
- 2 cups frozen peas, thawed
- 3 celery ribs, sliced thinly
- 1⁄2 medium onion, finely chopped
- 8 ounces sharp cheddar cheese, diced into 1/4 inch cubes
For the Dressing
- 1 cup mayonnaise (can use low-fat Hellmann's or Kraft)
- 1⁄2 cup milk
- 1⁄4 cup sugar or 1/4 cup Splenda sugar substitute
- 1⁄4 cup cider vinegar
- salt and pepper
- Gently toss all the salad ingredients together in a large bowl.
- Set aside.
- For the dressing, combine the mayonnaise and milk.
- Then add the sugar and vinegar.
- Stir well, and season with salt and pepper to taste.
- Pour the dressing over the salad, and toss gently to combine.
- Refrigerate at least 2 hours Overnight is even better.
Questions & Replies
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I have made this recipe probably close to 20 times by now, and feel like it's only fair to rate it! It's the best pasta salad recipe I have ever tasted. My husband also loves it, not to mention every other person who has tried it. I usually double it and use dill relish (for convenience). I have used both chopped pickles and relish, but found there is really no difference in taste. Thanks for such a great recipe!
I wanted to put together a quick macaroni salad to go along with bbq country style pork ribs and vinegary coleslaw, and this was perfect. I omitted the peas and used a bit of onion powder instead of the fresh onion and thought it was delicious. It was easy to make with items kept on hand and seems flexible with the ingredients. It is creamy and tangy and wonderful the next day as well. Thank you for sharing and I would recommend this recipe to anyone looking for a simple and tasty side dish.
A 2am pregnant craving sent me searching for an easy pasta salad recipe. I had all the ingredients on hand for this, except celery, and it was quick to make. I saved some cooling time by tossing the pasta with ice cubes, then draining again. I used dill relish instead of chopped, reduced the cider vinegar to just a tablespoon, and used Splenda. I really enjoyed the crisp freshness of the peas, and the texture of the egg and cheese with the pasta. This would probably be great with broccoli and tuna. Great recipe!
RECIPE SUBMITTED BY
I live in Sugar Land, Texas. I love to try new recipes. My husband jokes that if he likes something, I never make it again for 6 months! My children are very picky, but do have their favorites that I try to include in our menu more often than every 6 months.