After a lifetime of disliking any form of macaroni salad, I created one of my own. The perfect balance of sour and sweet, textures, flavours, and colours.
Course: Side Dish
Author: Marie Porter
1lbUncooked Rotini Pasta*
5Green OnionsThinly sliced
1Red Bell PepperChopped
8ozMild Cheddar CheeseCubed
⅓cupApple Cider Vinegar
Cook pasta according to package directions, but adding a few minutes to the boil time. Drain, and rinse well with cold water until cool. Set aside.
In a large mixing bowl, combine celery, green onion, pepper, and cheese, tossing to mix well and break up any cheese cubes that are stuck to each other. Add cooled pasta, gently toss to combine.
In a separate bowl, combine all remaining ingredients except pepper. Pour over pasta salad, gently toss to completely coat. Season with pepper to taste.
Cover and chill for at least 2 hours before serving.
* This amount of dressing is perfect for Rotini, which has a lot more surface area than most pastas. If you’d like to use a different pasta, you’ll likely need less dressing. Start with about ⅔ of the dressing this makes, and add more if you like!