Tangy, Creamy Macaroni Salad

Wait, don’t go yet.  This is not your average macaroni salad!  This is seriously my new favorite pasta salad, it’s that good.  A little creamy, but not all mayo-y.  Tanginess of a vinegar-based dressing, but not as harsh.  Chock full of veggies – all my favorite veggies!  And seriously, there’s cheese in there.  Yeah, cheese in the pasta salad.  I told you to stick around!

Notice how large of an amount this recipe makes – I made it so for the BBQ, but it would be easy to halve/quarter as necessary.  And I plan to make half-versions pretty much for the rest of the summer.  Scott wasn’t completely sold, as he’s not a fan of the “white stuff” (anything that’s got a noticeable amount of mayo, sour cream, cream cheese, etc).  I thought this would be a perfect combo for him, but apparently it’s still too much mayo.  Oh well, more for me!

Creamy, Tangy Macaroni Salad
inspired by Sing for Your Supper

1 lb macaroni, cooked drained and cooled
3 large carrots, diced
3 large celery stalks, diced
1 small jar pimento, drained
2 small green bell peppers, diced
1 Engligh cucumber, quarered and diced

1 cup cheese, cubed (original recipe used cheddar, we used colby jack b/c it’s what I had)
salt and pepper (I like lots of pepper)
1 cup mayonnaise (I used reduced fat)
1 cup Italian dressing (I used Kraft Light House Italian)

Combine pasta and veggies in a large bowl or plastic re-sealable container.  In a medium bowl, combine mayo and dressing.  Pour over pasta and veggies, stir to combine.  



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