This macaroni pasta salad has a delightful creamy consistency along with a bursting flavor of tangy and sweetness that will satisfy all of your taste buds.

Pasta salad makes a great side for any barbeque, cookout, or picnic. It’s also a great side for big gatherings as it can feed many mouths.

It pairs perfectly with a big rack of smoked ribs, grilled burgers, or even some quick deli sandwiches.

Let’s get started! Here’s what you’ll need…

Ingredients:

• 1 lb. elbow macaroni
• 1 cup mayonnaise
• 2 tbsp. olive oil, extra virgin
• 3 tbsp. apple cider vinegar
• 2 tbsp. Dijon mustard
• 3 tbsp. sugar
• 1 tsp. dried dill weed
• 1 tsp. salt
• 1 tsp. pepper
• 1 cup frozen sweet peas
• 1 cup carrots, shredded or chopped

Instructions:

1. Cook the elbow macaroni according to package instructions, until al dente.

2. Drain the pasta and immediately run the pasta under cold water to prevent it from sticking and overcooking. Drain well and set aside.

3. In a large bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, Dijon mustard, sugar, dill weed, salt and pepper.

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4. Add the cooked pasta, frozen sweet peas, and carrots to the dressing mixture and toss until everything is well coated.

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5. Chill in the refrigerator for at least 1 hour and stir (as settling may occur) before serving. Enjoy!