macaroni & cheese salad w/veggies

Name: Macaroni & Cheese Salad w/Veggies
Prep time: 35 min
Cook time: 10 min
Yield: 12
Cuisine: American
Ingredients: 1 pound(s) elbow macaroni, cooked i used barilla; 1 1/2 cup(s) matchstick carrots, chopped; 1 pound(s) frozen early june peas; 1 jar(s) roasted red peppers, chopped 10 oz.; 1 bunch(es) green onions, chopped; 2 tablespoon(s) extra virgin olive oil; 8 ounce(s) cubed ham; 2 cup(s) sharp cheddar cheese, cubed; 1 small yellow onion, grated & squeezed dry; 2 teaspoon(s) kosher salt, for pasta water; ## DRESSING FOR MACARONI; 2 1/2 cup(s) mayonnaise; 1/2 cup(s) sugar or zero calorie sweetner; 2 teaspoon(s) black pepper, i use coarse; 3 tablespoon(s) apple cider vinegar; 1/3 cup(s) dijon mustard

40 Pinches 9 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jul 15, 2016

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.

Rate

prep time 35 Min

cook time 10 Min

method Stove Top

yield 12 or more depending on portion size

Ingredients

1 pound elbow macaroni, cooked i used barilla
1 1/2 cups matchstick carrots, chopped
1 pound frozen early june peas
1 jar roasted red peppers, chopped 10 oz.
1 bunch green onions, chopped
2 tablespoons extra virgin olive oil
8 ounces cubed ham
2 cups sharp cheddar cheese, cubed
1 small yellow onion, grated & squeezed dry
2 teaspoons kosher salt, for pasta water
DRESSING FOR MACARONI
2 1/2 cups mayonnaise
1/2 cup sugar or zero calorie sweetner
2 teaspoons black pepper, i use coarse
3 tablespoons apple cider vinegar
1/3 cup dijon mustard

How To Make macaroni & cheese salad w/veggies

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.

Step 2

Chop the onions, cube the cheese, and chop the matchstick carrots into smaller pieces. Cube the ham if not already cubed.
Step 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.
Step 4

Add in the cubed ham chunks, and stir.
Step 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.
Step 6

To make the dressing combine all of the ingredients into a medium size bowl, then stir together till blended.
Step 7

Pour dressing over pasta , and stir to blend together, then pour pasta into a large bowl.
Step 8

COVER AND REFRIGERATE FOR SEVERAL HOURS BEFORE SERVING TO ALLOW THE FLAVORS TO MARRY.
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