Herbed Cheese and Veggie Macaroni Salad Recipe

Herbed Cheese and Veggie Macaroni Salad Recipe

If you like macaroni salad you will absolutely love this herbed cheese version. Just a little bit of something “extra” gives a new twist to an old standard. You can make this without herbed mozzarella and still have an “herbed” dish as there is dried dill in the recipe. We all know how much dried dill weed can enhance a recipe! Try it, you’ll like it!

If you are looking for more side salad recipes you might enjoy this Cucumber Caprese Salad (one of our favorites!), this Creamy Cucumber Salad (just like grandma used to make!), or pehaps this Cantaloupe Prosciutto Mozzarella Salad Recipe (which also doubles as a great lunch time meal).

Herbed Cheese and Veggie Macaroni Salad Recipe Ingredients:

• 8 oz uncooked Elbow Macaroni
• 2 TBSP Butter
• 2 oz Herbed Mozzarella Cheese, diced small (regular mozzarella will work as well)
• ½ Red Bell Pepper, diced
• ½ Small Red Onion, diced
• 2 stalks Celery, diced
• 2 Dill Pickles, diced
• 2 TBSP Pickle Juice
• ½ cup Mayonnaise
• ½ cup Sour Cream
• pinch Dried Dill Weed

Herbed Cheese and Veggie Macaroni Salad Recipe Mise en Place:

• Pot
• Strainer
• Knife
• Cutting Board
• Measuring Cup
• Large Bowl
• Small Bowl
• Measuring Spoons
• Spatula

Herbed Cheese and Veggie Macaroni Salad Recipe Directions:

• Cook the elbow macaroni according to the directions on the package.
• Drain, add the butter, and let cool to room temperature.

• Dice mozzarella, red bell pepper, small red onion, celery and pickles into bite sized pieces or smaller.
• Combine the diced mozzarella cheese, bell pepper, red onion, celery and pickles in a large bowl.

• In a separate small bowl, combine the pickle juice, mayonnaise, sour cream and dill weed. Stir until well mixed.

• Add the pasta to the diced vegetables; combine by folding.

• Pour the dressing over the pasta mixture and combine very well.
• Refrigerate for a minimum of at least 2 hours in order for the flavors to blend.
• Refrigerate any leftovers.

Herbed Cheese and Veggie Macaroni Salad Recipe
By Ann
A new twist on an old favorite, this herbed cheese and vegetable recipe is simply delicious. An easy recipe to make, this summer side dish is a perfect accompaniment for backyard barbeques, picnics, lunches and evening meals.

Prep Time: 15 minutes
Cook time: 15 Minutes
Total Time: 2 Hours 30 Minutes

Ingredients:

• 8 oz uncooked Elbow Macaroni
• 2 TBSP Butter
• 2 oz Herbed Mozzarella Cheese, diced small (regular mozzarella will work as well)
• ½ Red Bell Pepper, diced
• ½ Small Red Onion, diced
• 2 stalks Celery, diced
• 2 Dill Pickles, diced
• 2 TBSP Pickle Juice
• ½ cup Mayonnaise
• ½ cup Sour Cream
• pinch Dried Dill Weed

Directions:

• Cook the elbow macaroni according to the directions on the package.
• Drain, add the butter, and let cool to room temperature.
• Dice mozzarella, red bell pepper, small red onion, celery and pickles into bite sized pieces or smaller.
• Combine the diced mozzarella cheese, bell pepper, red onion, celery and pickles in a large bowl.
• In a separate small bowl, combine the pickle juice, mayonnaise, sour cream and dill weed. Stir until well mixed.
• Add the pasta to the diced vegetables; combine by folding.
• Pour the dressing over the pasta mixture and combine very well.
• Refrigerate for a minimum of at least 2 hours in order for the flavors to blend.
• Refrigerate any leftovers.

• Makes 6 servings Herbed Cheese and Veggie Macaroni Salad

• To print the Herbed Cheese and Veggie Macaroni Salad recipe click here.

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