Macaroni Salad
A bright and creamy macaroni salad that is perfect for picnics and potlucks, boasting a delicious blend of tender pasta, crunchy vegetables, and a tangy dressing.
Ingredients
Pasta and Vegetables
- 1/2 pound short pasta (macaroni, elbows, rotini, or other) Use high-quality durum wheat pasta for best texture.
- 1 cup frozen peas Add frozen peas halfway through pasta cooking time.
- 1 each red bell pepper, diced Choose firm, glossy peppers.
- 1 each carrot, grated
- 1 each red onion, finely chopped
- 1 rib celery, thinly sliced
- 1/2 cup dill pickles, chopped
Dressing
- 1/2 cup mayonnaise (or vegan mayo) Use full flavor mayo for creaminess.
- 1/2 cup Greek yogurt (or non-dairy yogurt) Opt for plain, thick yogurt.
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sugar (optional — sub maple or honey) Add for a touch of sweetness.
Instructions
Cooking Pasta and Peas
- Bring a large pot of well-salted water to a boil and add the pasta.
- Halfway through the pasta's package cooking time, add the frozen peas.
- Drain the pasta and peas; rinse under cold water until cool.
Cooling
- Spread the drained pasta and peas on a sheet pan to cool completely.
Making the Dressing
- Whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, pepper, and optional sugar until smooth.
- Taste and adjust seasoning as needed.
Combining Salad
- In a large bowl, combine cooled pasta and peas with diced red bell pepper, grated carrot, chopped red onion, sliced celery, and chopped dill pickles.
- Pour the dressing over the salad and toss gently until evenly coated.
Chilling
- Cover and refrigerate for at least 30 minutes; for best flavor, chill for 2–4 hours or overnight.
Notes
Make-ahead tip: Salad often tastes better the next day as flavors meld. Add any crunchy toppings just before serving.