Ensalada de macarrones con queso

Ingredientes

• 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 cup dill, (chopped)
• 2 hard boiled eggs, (rough chopped)
• 1/2 cup red onion, (diced)

Preparación

1. 1

   Cook elbows (16 ounces) according to package instructions, in well-salted water, just until al dente. Rinse with cool water and drain well. Cool elbow to room temperature.

2. 2

   Meanwhile, in a small baking bowl, whisk together all of the dressing ingredients until smooth.

3. 3

   In a large mixing bowl, add cool pasta, all salad ingredients except the hard-boiled eggs (2-4 large), and the dressing. Fold together until everything is evenly coated with dressing. Gently fold in hard-boiled eggs. Cover with plastic wrap and refrigerate for a minimum of 6 hours (overnight is best.)

4. 4

   When serving, stir, adjust the 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 :)