Macaroni Salad

• 3 cups Dry Macaroni
• 1 cup Grape Or Cherry Tomatoes, Cut Crosswise Into Thirds
• 1/2 cups Frozen Green Peas, Rinsed In Colander Under Warm Water For A Quick Defrost
• 1/4 cups Purple Onion, Small Dice
• 3 stalks Celery, Sliced Or Diced
• 3 whole Dill Pickles, Small Dice
• 1/4 cups Small Dice Cheddar Cheese
• 2-1/2 cups Mayonnaise
• 2 teaspoons Apple Cider Vinegar
• 1 teaspoon Salt
• 1/2 teaspoons Smoked Paprika
• 1/2 teaspoons Ground Black Pepper

1. Cook macaroni according to package directions until al dente. Pour into a colander and rinse with cool water to stop the cooking process. Put into a large mixing bowl and set aside.
2. Prep the tomatoes, green peas, purple onion, celery, pickles, and sharp cheddar cheese. Add to the macaroni and gently toss until well combined. Set aside.
3. In a small mixing bowl, mix together the mayonnaise, apple cider vinegar, salt, paprika, and black pepper. Pour over the macaroni mixture. Mix well. Cover bowl and refrigerate until ready to use.
4. Just prior to serving, toss again, then sprinkle lightly with paprika to add some color to the finished salad.

macaroni, grape or, frozen green, ubc, stalks celery, dill pickles, ubc, mayonnaise, apple cider vinegar, salt, paprika, ground black pepper

Taken from tastykitchen.com/recipes/salads/macaroni-salad-5/ (may not work)