Macaroni & Cheese Salad w/Veggies

Rose Mary Mogan

By
@cookinginillinois

I created this recipe to add veggies into our menu without cooking other veggies. This was a perfect combination. I even added a bit of meat for my meat loving husband. You can add what ever you like, olives would be nice, but I didn't have any, you may also want to add other veggies, just be creative and use what you have.

Not only is this salad appealing to the eye, but it taste very good, especially if you wait a few hours before serving it. This is a great salad to feed a crowd, during the hot days of summer. Give it a try.


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Serves:

12 or more depending on portion size

Prep:

35 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 lb
elbow macaroni, cooked i used barilla
1 1/2 c
matchstick carrots, chopped
1 lb
frozen early june peas
1 jar(s)
roasted red peppers, chopped 10 oz.
1 bunch
green onions, chopped
2 Tbsp
extra virgin olive oil
8 oz
cubed ham
2 c
sharp cheddar cheese, cubed
1 small
yellow onion, grated & squeezed dry
2 tsp
kosher salt, for pasta water

DRESSING FOR MACARONI

2 1/2 c
mayonnaise
1/2 c
sugar or zero calorie sweetner
2 tsp
black pepper, i use coarse
3 Tbsp
apple cider vinegar
1/3 c
dijon mustard

Directions Step-By-Step

1
Fill a large pot with water, add the kosher salt, and bring to a boil. Then add pasta and cook Al Dente according to directions on package. Rinse and add in the frozen peas, and stir to blend them into the pasta. Add the 2 tablespoons of olive oil, this prevents it from sticking together. Set aside till needed.
2
Chop the onions, cube the cheese, and chop the matchstick carrots into smaller pieces. Cube the ham if not already cubed.
3
Matchstick carrots are a bit thicker than shredded, but use what you like. There is more bite per chew, with the matchstick, but either will work.
4
Add in the cubed ham chunks, and stir.
5
Add in the carrots, cheese cubes and chopped roasted red peppers and green & yellow onions, then stir to blend together using a large spoon. Set aside until you make the dressing.
6
To make the dressing combine all of the ingredients into a medium size bowl, then stir together till blended.
7
Pour dressing over pasta , and stir to blend together, then pour pasta into a large bowl.
8
COVER AND REFRIGERATE FOR SEVERAL HOURS BEFORE SERVING TO ALLOW THE FLAVORS TO MARRY.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American