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As the warm rays of summer shine down and outdoor gatherings become the norm, a dish that captures the essence of this vibrant season is the Sunny Sweet Corn Macaroni Salad. This delightful salad is not only a feast for the eyes, with its colorful assortment of fresh vegetables, but it also tantalizes the taste buds with its combination of creamy dressing and sweet corn. Whether you’re hosting a picnic, throwing a barbecue, or attending a potluck, this salad is the perfect side dish that’s both easy to prepare and sure to please a crowd.

Sweet Corn Macaroni Salad

Get ready for summer gatherings with the Sunny Sweet Corn Macaroni Salad! This vibrant dish features elbow macaroni, fresh sweet corn, and a colorful mix of vegetables, all coated in a creamy dressing. Perfect for picnics or barbecues, it's an easy-to-make favorite that pleases a crowd. This salad not only looks good but is also packed with nutritional benefits, making it a wholesome addition to any meal. Check out the recipe to impress your family and friends!
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Ingredients
  

2 cups elbow macaroni

1 cup sweet corn (freshly cooked, canned, or frozen)

1/2 cup red bell pepper, finely diced

1/2 cup green onions, chopped (green parts only)

1/2 cup cucumber, diced

1/2 cup mild cheddar cheese, cut into small cubes

1/2 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

Salt and pepper, to taste

1/2 teaspoon smoked paprika (optional)

Fresh parsley or cilantro, chopped for garnish

Instructions
 

Cook the Macaroni: Start by bringing a large pot of salted water to a vigorous boil. Add the elbow macaroni and cook according to the package instructions until it is al dente, which usually takes about 7-8 minutes. Once cooked, drain the macaroni and rinse it under cold running water to stop the cooking process and cool it down. Set it aside in a large mixing bowl.

    Prepare the Vegetables: While the macaroni cooks, take the time to wash and finely chop the red bell pepper, green onions, and cucumber. Feel free to add any additional vegetables you desire, such as cherry tomatoes or shredded carrots, for extra color and nutrition.

      Make the Dressing: In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, freshly cracked black pepper, and smoked paprika (if you choose to use it). Mix until the dressing is smooth and all the ingredients are well combined.

        Combine Ingredients: In the large bowl with the cooled macaroni, add the sweet corn, diced red bell pepper, chopped green onions, diced cucumber, and cubed cheddar cheese. Gently fold the ingredients together with a spatula or wooden spoon until they are evenly distributed.

          Add the Dressing: Drizzle the prepared dressing over the pasta and vegetable mixture. Carefully toss everything together until all the ingredients are well coated in the creamy dressing.

            Chill and Serve: Once combined, cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the salad to chill for at least 30 minutes; this resting time helps the flavors meld beautifully. Before serving, give the salad a gentle stir to redistribute the dressing and taste for seasoning. Adjust with additional salt, pepper, or a touch more vinegar if needed.

              Enjoy: Serve this refreshing macaroni salad chilled as a vibrant side dish at your next picnic, barbecue, or potluck gathering! Garnish with a sprinkle of fresh chopped parsley or cilantro for a pop of color and added freshness.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6