Loaded Mac Salad
This recipe has been a long-standing favorite in our house. I took what we love about a traditional Hawaiian mac salad and added a bit of flair with a touch of heat coming from jalapenos and bitable pieces of cheddar cheese. This is a recipe you'll make again and again!
Total Time: 30 minutes I Servings: 6-8
Ingredients
8 ounces large elbow pasta
1 tablespoon apple cider vinegar
½ cup cheddar, cut into small rectangles
1-2 jalapenos, diced*
½ cup shredded carrot
½ cup diced celery
½ cup minced red onion
½ cup bacon bits (optional)
Salt and pepper to taste
Dressing*
1 cup mayonnaise
⅓ cup milk
2 teaspoons sugar
Toppings
sliced green onion
Instructions
Cook pasta al dente according to package instructions. In a large strainer, strain pasta and rinse under cold water until completely cool. Strain as much water as possible- transfer pasta to a large bowl. Pat pasta with a paper towel to remove any excess water.
Add apple cider vinegar to cold pasta and mix until well combined.
In a small bowl, whisk dressing ingredients together. Add dressing to the pasta and mix until well combined.
Add all other ingredients to the pasta and mix to combine.
Notes
* You can substitute fresh jalapenos for ½ cup chopped pickled jalapenos for a wonderful and predictable tangy spice. If you want to use fresh japapeños you can saute them to naturally reduce spice. It really just depends on what spice level and tangyness you are going for.
*If you prepare in advance, the pasta will absorb much of the dressing. If you like a more saucy mac salad, I would recommend making a larger batch of dressing or reserving some sauce to add just before serving.