In a small bowl, combine mayonnaise, apple cider vinegar, and Dijon mustard. Taste, and add salt and pepper. Cover and refrigerate until ready to use.
1 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, ¼ teaspoon kosher salt, ¼ teaspoon pepper
Bring a large pot of salted water to a boil, and cook the pasta noodles to al dente. Just before the noodles finish cooking, add the frozen peas and cook for about 1 minute. Drain, and rinse with cold water. Transfer the noodles and peas to a large mixing bowl.
8 ounces elbow noodles, 1 cup frozen peas
To the mixing bowl, add the onions, red and green bell pepper, cheddar cheese, celery, and eggs. Pour on the dressing, and stir to combine. Refrigerate for at least 1 hour before serving.
⅓ cup purple onion, ¾ cup red bell pepper, ¾ cup green bell pepper, ¾ cup sharp cheddar cheese, ½ cup celery, 2 large eggs
Serve chilled. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cup of macaroni salad. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.