Macaroni Salad

I discovered this recipe about 2 years ago, and we love it.  While the recipe calls for 1/4 cup fresh dill, I typically use 1 Tbsp of dill weed.  Everything else is as stated in the recipe.

1lb elbow macaroni

6oz cheddar cheese, cubed

1/2 red onion, minced

4 celery stalks, diced

1 red bell pepper, diced

1 cup frozen peas

1/2 cup mayonnaise

1/4 cup apple cider vinegar

1/4 cup fresh dill

2 Tbsp sugar

2 Tbsp Dijon mustard

1 tsp salt

1 tsp pepper

1.  Cook macaroni until ad dente (slightly firm).  Immediately run under cold water.  Drain well and set aside.

2.  In large mixing bowl, toss together pasta, cheese, onion, celery, bell pepper, and peas.

3.  In separate bowl, mix together remaining ingredients.  Pour over pasta mix from step 2 and toss until well coated.

4.  Cover with plastic wrap and chill at least 1 hour before serving.

Will keep 3-5 days in fridge