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No Bake Pumpkin Pie Cheesecake Recipe

No Bake Pumpkin Pie Cheesecake Recipe
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4.8 from 8 reviews

A classic macaroni salad recipe that’s perfect for picnics, potlucks, or as a side dish for any meal. Creamy and flavorful, this salad is a crowd-pleaser.

Ingredients

For the Salad:

  • 3 cups uncooked elbow macaroni
  • 1/2 medium red onion, finely diced (about 1 cup)
  • 1 rib celery, finely diced (about 1/3 cup)
  • 1/2 green bell pepper, finely diced (about 1/3 cup)

For the Dressing:

  • 1 cup mayo (like Duke’s)
  • 1 tablespoon yellow mustard
  • 3 tablespoons white vinegar
  • 1/2 teaspoon black pepper
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder

Instructions

  1. Cook the Macaroni: Cook macaroni according to package directions using salted water. Drain and run cool water over the pasta until it is cooled.
  2. Prepare the Dressing: In another bowl, stir together mayo, mustard, vinegar, pepper, sugar, salt, garlic, and onion powder. Add the onion, celery, and bell pepper. Mix well.
  3. Combine: In a large bowl, add the pasta and about half of the dressing. Toss to coat. Cover and refrigerate the pasta and remaining dressing for at least 2 hours.
  4. Serve: When ready to serve, add the remaining dressing and toss to coat. Adjust seasoning with additional salt and pepper if needed.

Notes

  • I love the bite of red onion, but sometimes it can overpower a dish. Once it’s diced, soak the red onion in cool water for about 5 minutes, then drain before adding to the dressing. This will tone down the sharpness of the onion without changing the flavor.

Nutrition

Find it online: https://bitezly.com/no-bake-pumpkin-pie-cheesecake-recipe/