Macaroni Cheddar Salad

Name: Macaroni Cheddar Salad
Prep time: 15 min
Total time: 15 min
Yield: 10 servings Servings
Ingredients: 1 (1-pound) box elbow macaroni, cooked according to package directions; 1 cup (4-ounces) cheddar cheese, cut into 1/4- inch cubes; 1 large celery stalk, diced; 1/2 cup frozen green peas, thawed; 1/2 cup packaged shredded carrots; 3/4 cup light mayonnaise; 3/4 cup sour cream; 1 teaspoon celery seed; 1 teaspoon garlic powder; 1/2 teaspoon salt; Israeli (Mediterranean) pickles packed in brine, diced (optional)

Author:: Jamie Geller
Publish date:: Mar 7, 2011

This is a great picnic salad. Add tuna, sliced hard boiled eggs or chunks of different cheeses for a heartier version. All you need now is a wicker picnic basket, a great wine and a guilt-free afternoon off.

15minDuration
15minPrep Time
10 servings ServingsServings

Ingredients

1 (1-pound) box elbow macaroni, cooked according to package directions
1 cup (4-ounces) cheddar cheese, cut into 1/4- inch cubes
1 large celery stalk, diced
1/2 cup frozen green peas, thawed
1/2 cup packaged shredded carrots
3/4 cup light mayonnaise
3/4 cup sour cream
1 teaspoon celery seed
1 teaspoon garlic powder
1/2 teaspoon salt
Israeli (Mediterranean) pickles packed in brine, diced (optional)

Preparation

Mix all ingredients in a large bowl until well combined.
Refrigerate for 2 hours before serving.

Tips

At a BBQ, try a non-dairy version of this macaroni salad. Replace the sour cream and cubes of cheese with soy sour cream and chunks of turkey or any meat of your choice.

Contributed by: Quick & Kosher, JAMIE GELLER