Description
A creamy, cheesy, tangy salad that always gets second helpings. Would you make it spicy or keep it mild?
Ingredients
Units
Scale
- 1 head broccoli, chopped into bite-size florets
- 3 cups cooked macaroni (in salted water)
- 1 cup sharp cheddar, cut into tiny cubes
- 1 small onion (or half a medium), finely diced
- 3 heaping scoops mayonnaise (±1 cup)
- ±3 teaspoons sweet relish (heaping), less is you like it less sweet
- 1 tablespoon dried parsley
- 1 tablespoon sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Freshly ground black pepper
Instructions
- Cook your macaroni (as per package instructions), drain, and let it cool a bit.
- Toss the pasta, broccoli, cheddar, and onion in a big bowl.
- In a smaller bowl, mix mayo, relish, parsley, sugar, onion powder, garlic powder, and black pepper. Taste and adjust.
- Pour dressing over the pasta mix and stir until everything is coated.
- Chill at least an hour so the flavors settle and the onion softens.
- Serve cold, it’s the only side you’ll need with a summer meal.
Notes
Created, prepared, tried, and tested by Corlea from SA Tasty Recipes, Saffas Daily Recipes
