Macaroni Salad with Peas and Carrots

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5 from 5 votes

Macaroni Salad with Peas and Carrots

This creamy macaroni salad recipe with peas and carrots recipe is a fresh, tasty, and easy side dish that is ready in 30 minutes. Loaded with fresh chopped vegetables, a creamy dressing, and of course tons of green peas for a great side dish.

Prep Time10

Cook Time12

Total Time22

Course: Appetizer, Pasta, Salad, Side Dish, Side Dish

Cuisine: American

Servings: people

Calories: 456kcal

Author: Kelly Jensen

Cost: $3

Ingredients

16 ounces macaroni noodles
4 tablespoons apple cider vinegar divided
1/4 cup sweet onion diced
2 stalks celery chopped
1/2 bell pepper chopped
2 cups frozen peas and carrots thawed
3/4 cup mayonnaise
1/4 cup sweet relish
2 tablespoon sugar
1/2 teaspoon each sea salt and black pepper
1 cup cheddar cheese shredded

Instructions

Bring a large pot of salted water to a boil. Add the macaroni and cook to package directions. Drain the macaroni and put it back into the cooking pot. Add 2 tablespoons of the apple cider vinegar, and allow the pasta to cool. The noodles will absorb the vinegar, so give them a good stir.
In a large bowl, add the cooled macaroni and the chopped vegetables: celery, bell pepper, and onion. Thaw and mix in the frozen peas and carrots.
To a smaller bowl, add in the dressing ingredients: mayonnaise, the remaining 2 tablespoons of apple cider vinegar, sweet relish, sugar, salt, and pepper. Stir well to combine.
Add the cooled macaroni to the bowl with the vegetables. Pour the dressing over everything and toss well to combine. Sprinkle in the cheddar cheese. Taste, and adjust seasoning as needed, adding more salt or pepper to taste.
Refrigerate overnight in an airtight container. Remove from fridge, and stir right before serving.

Notes

Serving Suggestions

This recipe is great for summer entertaining, especially anything coming off the grill! We love it as a side dish for our chickpea veggie burgers, canned lentil sloppy Joe's, ricotta hot honey pizza, and our favorite feta grilled cheese.

It's also great served alongside more summer side dishes like white bean and olive salad, Thai mango salad with cashews, and our favorite potato salad with avocado dressing.

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