1 lb elbow macaroni
6 oz cheddar cheese, cubed
1/2 red onion, minced
4 celery stalks, diced
1 red bell pepper, diced
1 cup of frozen peas
1/2 cup mayo
1/4 cup apple cider vinegar
1/4 cup of fresh dill
2 tablespoons of sugar
2 tablespoons of Dijon mustard
1 teaspoon of salt
1 teaspoon of pepper
Cook macaroni according to package directions.
You want the pasta to still be firm so cook until al dente.
Immediately rinse under cold water and drain so it isn’t sticky and prevents it from overcooking. Drain well.
In a large mixing bowl, toss together cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas.
In a small mixing bowl, mix together mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper.
Pour the mixture over the pasta and toss until everything is well coated.
Cover bowl with plastic wrap and chill at least 1 hour before serving.