My Mama’s Southern Macaroni Salad

• total time: 30 minutes

Ingredients

Get the printable recipe through the link in my bio or at this address: https://grilledcheesesocial.com/2019/05/08/easy-hawaiian-macaroni-salad-cheese-peas/

1 lb macaroni noodles

1 8 ounce block sharp cheddar cut into small cubes

1 small sweet onion finely diced

3 stalks celery finely diced

1 cup mayo Duke's is best!

3 tablespoon Garlic Expressions Vinaigrette (or your favorite Italian dressing)

3 tablespoon Sweet Pickle Relish (@wicklespickles is best!)

1 teaspoon hot sauce Frank's is our favorite

1 teaspoon dijon mustard

¼ teaspoon celery salt

2 cups Peas frozen or defrosted will work

Kosher salt

pepper

Begin by boiling a giant pot of salted water. Add elbow macaroni and cook until al dente.

Meanwhile, dice up onion, celery and cheddar cheese and set aside.

Directions

Make the dressing. Mix together mayonnaise, italian dressing (garlic expressions), sweet pickle relish, hot sauce, mustard and celery salt.

Once the macaroni is cooked, strain it and rinse it with cold water. Immediately mix the warm pasta with the frozen peas. Doing so will help the pasta cool down while the peas thaw out.

Next, add the chopped vegetables and cheese to the pasta and pea mixture. Then add the sauce and stir everything together. Season with salt and pepper then cover with plastic wrap.

Refrigerate for at least 30 minutes before eating.