Creamy Macaroni Salad
A creamy, crunchy pasta salad that is perfect for picnics and potlucks, featuring a tangy dressing with vibrant vegetables.
Ingredients
Pasta and Vegetables
- ½ pound short pasta (macaroni, elbows, or rotini) Choose high-quality durum semolina pasta for best texture.
- 1 cup frozen peas
- 1 medium red bell pepper, diced For a firm and glossy pepper without soft spots.
- 1 large carrot, grated
- 1 large red onion, finely chopped
- 1 rib celery, thinly sliced
- ½ cup dill pickles, chopped Chop finely for distributed flavor.
Dressing
- ½ cup mayonnaise (or vegan mayo) Creates the creamy base.
- ½ cup Greek yogurt (or non-dairy yogurt) Adds acidity and protein.
- 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) Adjust for sweetness level.
Instructions
Cooking the Pasta and Peas
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to the package directions for al dente; about halfway through, stir in the frozen peas. Drain both as soon as the pasta is al dente.
Cooling
- Rinse the pasta and peas under cold running water to stop cooking. Spread them out in a shallow pan to cool and let excess water evaporate.
Making the Dressing
- In a bowl, whisk together the mayonnaise, Greek yogurt, vinegar, mustard, garlic powder, salt, pepper, and sugar until smooth and slightly glossy. Adjust seasoning as desired.
Combining and Serving
- In a large mixing bowl, combine the cooled pasta and peas with the diced bell pepper, grated carrot, chopped red onion, sliced celery, and chopped dill pickles. Pour the dressing over the salad and toss gently until coated. Chill for at least 30 minutes before serving.
Notes
Chill fully for flavor melding for at least 30 minutes, ideally up to 2 hours. Use room-temperature dressing when mixing for even coating.