Chicago Macaroni Salad

Recipe View 15 mins Cook the Macaroni: Bring a pot of lightly salted water to a boil over high heat. Add the macaroni and cook according to package directions until al dente, approximately 8 minutes. Drain the macaroni and rinse thoroughly with cold water to stop the cooking process. Drain well and set aside. (Time: ~15 minutes)

Recipe View 10 mins Combine Ingredients: In a large mixing bowl, combine the cooked macaroni, broccoli florets, diced Cheddar cheese, chopped green bell pepper, dill pickle relish (with juice), chopped celery, sliced black olives, sliced green olives, chopped dill pickle, chopped green onion, shredded carrot, and chopped pimento peppers. Gently toss all ingredients together to ensure even distribution. (Time: ~10 minutes)

Recipe View 5 mins Prepare the Dressing: In a separate small bowl, whisk together the light mayonnaise, prepared yellow mustard, salt, white sugar, and black pepper until well combined and smooth. (Time: ~5 minutes)

Recipe View 5 mins Dress the Salad: Pour the prepared dressing over the macaroni and vegetable mixture. Gently toss to coat all the ingredients evenly with the dressing. Be careful not to overmix, as this can make the salad mushy. (Time: ~5 minutes)

Recipe View 4 hrs Chill and Serve: Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and develop fully. This chilling period is crucial for the best taste and texture. Serve cold and enjoy! (Time: 4+ hours)