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MACARONI AND CHEESE SALAD

Complete Idiot’s Guide® to Grilling
by Don Mauer

Serves: 12
Prep time: about 30 minutes
Cook time: 5 to 7 minutes
Serving size: 1/2 cup

Ingredients

• 1 (8-oz.) pkg. elbow macaroni
• 1 TB. olive oil
• 4 oz. medium cheddar cheese, shredded (about 2 cups)
• 1/2 cup frozen baby peas, thawed
• 1/2 medium-large sweet onion or other mild onion, peeled and diced
• 1 medium green bell pepper, seeds and ribs discarded, and diced
• 1 cup mayonnaise
• 1/4 cup jarred roasted red peppers, drained well and chopped
• 3 TB. sweet pickle relish
• 2 TB. sour cream
• Pinch ground white pepper
 

Directions

1. Cook macaroni according to the package directions. Drain macaroni, rinse and drain under cold water, transfer it to a large bowl, and toss with olive oil. Add cheese, peas, onion, green bell pepper, mayonnaise, red bell peppers, pickle relish, sour cream, and white pepper. With a large rubber spatula, stir and fold until vegetables are coated with dressing.

2. Refrigerate salad, covered, for at least 1 hour for flavors to develop. Serve chilled.

Note: When frozen baby peas come to room temperature, they look and taste as if they've already been cooked If you cook and cool them at that point, they'll actually be overcooked They taste fresher and sweeter if left uncooked.

 

 

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