Light and Refreshing Macaroni Salad: Anne's Recipe Remastered

Ingredients

Localized ingredient list prepared for quick scanning.

• 8 ounce macaroni (cooked, drained, and cooled)
• 2 cups 2% cheddar cheese, cubed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 2 shallots, thinly sliced
• 1 cup light mayonnaise (or fat-free)
• 3 tablespoons granulated sugar
• 1/2 cup vinegar (white or apple cider)
• 1 teaspoon freshly ground black pepper

Method

Follow the steps in order for the best result.

1. In a large bowl, combine the cooked macaroni, cheddar cheese, cherry tomatoes, cucumber, and sliced shallots. Ensure the ingredients are evenly distributed.
2. In a separate bowl, whisk together the light mayonnaise, sugar, vinegar, and black pepper until well combined. This mixture will form the dressing for the pasta salad.
3. Pour the dressing over the macaroni mixture and gently stir to coat all the ingredients evenly. Be thorough to ensure every piece of macaroni is touched by the dressing.
4. Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. For an even better taste, allow it to sit longer, as the flavor intensifies over time.
5. Once chilled to your liking, serve and enjoy this light and refreshing macaroni salad!