Are you having a Memorial Day BBQ this weekend? If so, you’ll need a great salad to feed a large group. This Tangy Pea and Cheese Macaroni Salad is the perfect side dish for your holiday BBQ; it has a wonderful, sweet and tangy flavor that will leave your guests wanting more.
So get out a large bowl and let’s get started. Boil your 1 lb. of elbow macaroni in a large pot according to the package directions.
While you are cooking the pasta, chop up your onion and dice your cheese into little cubes.
After you’re done chopping the onion and the cheese, you can mix up the dressing for the salad. Combine condensed milk, vinegar, sugar, mayonnaise, salt, and pepper.
After making the dressing, it’s time to combine the macaroni, onion, peas, and cheese in a separate bowl.
Then add dressing to the macaroni mixture. Mix thoroughly and chill for at least 4 hours before serving. This gives the peas time to thaw out.
This recipe makes 10 generous servings of salad. If you need less salad you can divide the recipe in half. Now you can eat a delicious salad and enjoy your Memorial Day weekend.
- 1 lb. Elbow macaroni
- 1/2 onion chopped
- 2 cups frozen peas
- 8 oz. block of cheddar cheese cut into cubes
- 1 can condensed milk
- 1/2 cup apple cider vinegar
- 1 cup sugar
- 2 cups mayonnaise
- 1 tsp. salt
- 1/2 tsp. pepper
- Boil your 1 lb. of elbow macaroni in a large pot according to the package directions. While you are cooking the pasta, chop up your onion and dice your cheese into little cubes. After you're done chopping the onion and the cheese, you can mix up the dressing for the salad. Combine condensed milk, vinegar, sugar, mayonnaise, salt, and pepper. After making the dressing, it's time to combine the macaroni, onion, peas, and cheese in a separate bowl. Then add dressing to the macaroni mixture. Mix thoroughly and chill for at least 4 hours before serving. This gives the peas time to thaw out. This recipe makes 10 generous servings of salad. If you need less salad you can divide the recipe in half.
