Macaroni Salad
A versatile and creamy macaroni salad perfect for summer barbecues, picnics, or quick weeknight meals.
Ingredients
Pasta and Vegetables
- 0.5 pound ½ pound short pasta (macaroni, elbows, or rotini)
- 1 cup 1 cup frozen peas
- 1 piece 1 red bell pepper (diced)
- 1 piece 1 carrot (grated)
- 1 piece 1 red onion (finely chopped)
- 1 rib 1 rib celery (thinly sliced)
- 0.5 cup ½ cup dill pickles (chopped)
Dressing Ingredients
- 0.5 cup ½ cup mayonnaise (or vegan mayo) Use high-quality mayonnaise for best flavor.
- 0.5 cup ½ cup Greek yogurt (or non-dairy yogurt) Can replace with additional mayonnaise if desired.
- 2 tablespoons 2 tablespoons apple cider vinegar
- 1 tablespoon 1 tablespoon Dijon mustard
- 1 teaspoon 1 teaspoon garlic powder
- 1 teaspoon 1 teaspoon salt
- 0.25 teaspoon ¼ teaspoon black pepper
- 1 tablespoon 1 tablespoon sugar (optional) Adjust for sweetness as desired.
Instructions
Preparation
- Cook the Pasta & Peas: Bring a large pot of salted water to a boil. Add the ½ pound of short pasta and cook according to package instructions. About halfway through, add in the 1 cup of frozen peas.
- Drain & Cool: Once the pasta is tender, drain and rinse under cold water for about 15 seconds to stop the cooking.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and sugar.
- Combine and Serve: In a large bowl, combine the cooled pasta and peas with the diced red bell pepper, grated carrot, chopped red onion, sliced celery, and dill pickles. Pour in the dressing and mix well. Chill before serving for best flavor.
Notes
For storage, keep in an airtight container in the fridge for 3 to 5 days. Avoid freezing to prevent dressing separation. You can add other vegetables like cucumbers or radishes for extra flavor.