Here's a recipe for good old macaroni salad, that I think I found on Facebook, but I can't remember. I usually make mine plain, but this has some good stuff in it, and it was a hit when we had family for supper last Friday.
One pound elbow macaroni, cooked according to box
4 oz cheddar cheese, cube or shredded
1/2 red onion, finely chopped
4 ribs celery, diced
1 red bell pepper, finely chopped
1 cup frozen peas, thawed
1/2 cup mayo
1/4 cup cider vinegar
2 Tbs. sugar
2 Tbs. sweet pickle relish
1 Tbs. Dijon mustard
1 tsp salt
1/2 tsp pepper
Directions: Mix the salad ingredients in a big bowl. Mix the dressing ingredients separately, then fold into salad. Chill for a couple of hours. I always make extra of the dressing for pasta salads, and before serving, moisten it up with the extra dressing.
This recipe called for 1/2 cup of fresh dill, which I didn't have on hand. It was delicious without it, but even if added, I would probably use less.