Macaroni Salad is a classic dish that’s loved by many. This creamy, colorful salad is perfect for picnics, barbecues, and family gatherings. It’s easy to make and can please both kids and adults alike. With its mix of pasta, veggies, and a tangy dressing, it’s a dish that brings comfort and joy to any table.
Why Make This Recipe
You should make Macaroni Salad for several reasons. First, it’s simple to prepare and doesn’t require any special cooking skills. Second, it’s a versatile dish that you can customize based on your taste preferences. Finally, it’s great to make ahead of time, making it an ideal choice for busy days or outdoor events. Plus, it’s a great way to incorporate vegetables into your meal!
How to Make Macaroni Salad
Ingredients:
- ½ pound short pasta (macaroni, elbows, rotini, or other)
- 1 cup frozen peas
- 1 red bell pepper (diced)
- 1 carrot (grated)
- 1 red onion (finely chopped)
- 1 rib celery (thinly sliced)
- ½ cup dill pickles (chopped)
- ½ cup mayonnaise (or vegan mayo)
- ½ cup Greek yogurt (or non-dairy yogurt)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sugar (optional – sub maple or honey)
Directions:
Cook the Pasta & Peas – Begin by bringing a large pot of salted water to a boil. Add your ½ pound of short pasta and cook according to the package instructions. About halfway through cooking, toss in 1 cup of frozen peas directly into the same pot. This helps them cook perfectly with the pasta.
Drain & Cool – Once the pasta is fully cooked, drain it and immediately rinse it under cold water for about 15 seconds. This step stops the cooking process and keeps the pasta from becoming mushy.
Make the Dressing – In a small bowl, whisk together ½ cup of mayonnaise, ½ cup of Greek yogurt, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon of sugar.
Combine and Serve – In a large bowl, mix the cooled pasta and peas with the diced red bell pepper, grated carrot, finely chopped red onion, sliced celery, and chopped dill pickles. Pour in your creamy dressing and mix well. You can serve it immediately or chill it in the fridge until you’re ready to enjoy.
How to Serve Macaroni Salad
Macaroni Salad is best served cold or at room temperature. It makes a great side dish for grilled meats, sandwiches, or as part of a buffet. You can also enjoy it as a light lunch on its own. For extra flavor, consider garnishing it with fresh herbs like parsley or dill before serving.
How to Store Macaroni Salad
You can store leftover Macaroni Salad in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. If the salad seems dry after sitting for a while, simply add a little more dressing or mayonnaise before serving.
Tips to Make Macaroni Salad
- To add extra crunch, include chopped nuts or sunflower seeds.
- You can use any type of short pasta you have on hand.
- For a protein boost, try adding cooked chicken, tuna, or chickpeas.
- Allow the salad to chill before serving for the best flavor.
Variation
Feel free to switch up the vegetables based on what you have. Try adding corn, green onions, or even olives for different flavors. You can also make it spicy by adding diced jalapeños or a splash of hot sauce.
FAQs
Can I make Macaroni Salad ahead of time?
Yes! Macaroni Salad can be made a day in advance. Just keep it refrigerated until you’re ready to serve.Can I use gluten-free pasta for this recipe?
Absolutely! Gluten-free pasta works well in this salad; just follow the cooking instructions on the package.Is there a vegan option for this recipe?
Yes! You can use vegan mayo and non-dairy yogurt to make this salad completely vegan.Can I add proteins to the salad?
Yes! Adding diced cooked chicken, tuna, or even chickpeas is a great way to make it more filling.What other dressings can I use?
You can use store-bought dressings or create your own by mixing different ingredients like vinegar, mustard, or yogurt for a unique taste.
Macaroni Salad
Ingredients
Pasta & Vegetables
- 0.5 pound short pasta (macaroni, elbows, rotini, or other)
- 1 cup frozen peas
- 1 red bell pepper (diced)
- 1 carrot (grated)
- 1 red onion (finely chopped)
- 1 rib celery (thinly sliced)
- 0.5 cup dill pickles (chopped)
Dressing
- 0.5 cup mayonnaise (or vegan mayo)
- 0.5 cup Greek yogurt (or non-dairy yogurt)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sugar (optional – sub maple or honey)
Instructions
Cooking the Pasta & Peas
- Begin by bringing a large pot of salted water to a boil.
- Add your ½ pound of short pasta and cook according to the package instructions.
- About halfway through cooking, toss in 1 cup of frozen peas directly into the same pot.
Draining and Cooling
- Once the pasta is fully cooked, drain it and immediately rinse it under cold water for about 15 seconds.
Making the Dressing
- In a small bowl, whisk together ½ cup of mayonnaise, ½ cup of Greek yogurt, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon of sugar.
Combining and Serving
- In a large bowl, mix the cooled pasta and peas with the diced red bell pepper, grated carrot, finely chopped red onion, sliced celery, and chopped dill pickles.
- Pour in your creamy dressing and mix well.
- You can serve it immediately or chill it in the fridge until you’re ready to enjoy.