Macaroni Salad
A creamy and colorful salad made with pasta, veggies, and a tangy dressing, perfect for picnics and family gatherings.
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.
Notes
Macaroni Salad is best served cold or at room temperature. Store leftovers in an airtight container in the refrigerator for about 3 to 5 days. Add more dressing if it seems dry after sitting.