Ingredients
The following ingredients have 8 Servings
- 1 (16 ounce box) elbow macaroni pasta
- 1 1/2 cups mayonnaise
- 1/4 cup sour cream
- 1/2 cup apple cider vinegar
- 2 tablespoons mustard
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 16 ounces mild cheddar, ( cut into small cubes)
- 1/2 cup fresh parsley, (chopped)
- 1/3 cup fresh dill, (minced)
- 1/3 cup red onion, (finely chopped)
- 1 cup frozen petite peas, (thawed)
- 1/2 cup celery, (diced)
- 1 red bell pepper, (chopped)
- 6 bread and butter spears, (cut into small pieces)
- 2-4 large hard-boiled eggs, (chopped)
- 1/2 parsley, (chopped)
- 1 cup cheddar, (cut into small cubes)
- 1/2 dill, (chopped)
- 2 hard boiled eggs, (rough chopped)
- 1/2 cup red onion, (diced)
Instruction
- Cook elbows according to package instructions, in well salted water, just until al dente. Rinse with cool water and drain well. Cool elbow to room temperature.
- Meanwhile, in a small baking bowl, whisk together all of the dressing ingredients until smooth.
- In a large mixing bowl, add cool pasta, all salad ingredients except the hard-boiled eggs and the dressing. Fold together until everything is evenly coated with dressing. Gently fold in hard-boiled eggs. Cover with plastic wrap and refrigerate a minimum of 6 hours (overnight is best.)
- When serving, stir, adjust seasoning and add a tablespoon of milk or water, one at a time, stirring in between as needed to make the dressing creamy. Spread out on a large serving platter and arrange toppings over the salad. Serve :)
