Macaroni Salad

Makes 4 cups

Ingredients

1 cup De Cecco® Large Elbows no. 33
1/3 cup celery, finely diced
1/3 cup red bell pepper, finely diced
1/3 cup red onion, finely diced
1/3 cup Claussen® Kosher Dill Pickles, finely diced
1/2 cup Kraft® Pepper Jack Cheese, shredded
dressing
1/4 cup Hellmann’s® Mayonnaise
1/4 cup sour cream
1 tablespoon Heinz® Apple Cider Vinegar
1 tablespoon pickle juice
1 tablespoon C&H® Granulated Sugar
1 teaspoon French's® Classic Yellow Mustard
1 teaspoon RealSalt® Seasoning Salt
1 tablespoon Cajun Power® Garlic Sauce, Original
1 tablespoon Jeff’s Garden® Hot Cherry Peppers, finely minced

Directions

Cook elbow macaroni according to package instructions. The elbows will be finished when they are al dente, not too soft. The pasta will absorb some of the dressing while sitting in the refrigerator. Drain and rinse under cold water and set aside.

Combine the dressing ingredients in a 2 cup measuring bowl or another small bowl. Using a whisk, mix the ingredients until smooth, then set aside.

Add the diced vegetable ingredients and the cooked pasta in a large bowl. Using about 3/4 of the sauce, blend until well incorporated. Then add the pepper jack cheese to the bowl and mix all ingredients. Reserve the other 1/4 of the dressing for later.

Season to taste and refrigerate at least 1 to 2 hours before serving, better overnight. If the pasta has absorbed the initial sauce or you would like a more saucy salad, use the reserved sauce to the consistency you desire.

Notes

• You can substitute a sharp cheddar cheese instead of the pepper jack cheese if you do not want the salad to get too spicy. You can also leave out the hot cherry peppers.
• If the large elbows are not available, use a cup of regular elbows as a substitution. Both turn out and taste the same. I like the larger elbows for looks and bite.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.