Macaroni Salad is a classic dish loved by many for its delicious mix of flavors and textures. It’s perfect for picnics, barbecues, or as a side dish for any meal. This creamy salad is easy to make and can be customized with your favorite ingredients. Whether you’re serving it at a family gathering or enjoying it on a quiet day at home, Macaroni Salad is a crowd-pleaser that never disappoints.
Why Make This Recipe
There are plenty of reasons to make this Macaroni Salad. First, it’s incredibly simple and quick to prepare. Second, it’s a versatile dish that can be adjusted to suit your taste preferences. You can add or remove ingredients, making it perfect for anyone. Finally, it’s a great way to enjoy fresh vegetables along with pasta, providing you with a fulfilling dish that is both satisfying and nutritious.
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 – substitute with maple syrup or honey)
Directions
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 the package instructions. About halfway through the cooking time, toss in 1 cup of frozen peas directly into the same pot. They will cook perfectly along with the pasta.
Drain & Cool: Once the pasta is cooked, drain it and immediately rinse it under cold water for about 15 seconds. This stops the cooking process and keeps the pasta from getting 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 of garlic powder, 1 teaspoon of salt, ¼ teaspoon of black pepper, and 1 tablespoon of sugar (if using).
Combine and Serve: In a large bowl, add the cooled pasta and peas along with the diced red bell pepper, grated carrot, finely chopped red onion, sliced celery, and chopped dill pickles. Pour the creamy dressing over the mixture and mix well. Serve immediately or chill in the fridge covered until ready to enjoy.
How to Serve Macaroni Salad
Macaroni Salad is best served cold. You can serve it as a side dish at summer barbecues or family gatherings. It pairs well with grilled meats, sandwiches, or simply enjoyed on its own. For an added touch, you can garnish it with fresh herbs like parsley or serve it in individual bowls for a cute presentation.
How to Store Macaroni Salad
If you have leftovers, store the Macaroni Salad in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Before serving leftovers, give it a good stir and check the seasoning as the flavors may deepen over time.
Tips to Make Macaroni Salad
- For extra flavor, consider adding a splash of lemon juice or some chopped fresh herbs like dill or parsley.
- If you prefer a healthier version, you can reduce the amount of mayonnaise or use Greek yogurt or a non-dairy alternative in its place.
- Customize your salad by adding any vegetables you like, such as corn, cherry tomatoes, or even hard-boiled eggs.
Variation
Try adding protein such as cooked chicken, tuna, or beans to make the salad more filling. You can also experiment with different dressings, like a vinaigrette or a spicy mayo, to create a unique flavor profile.
FAQs
1. Can I use whole wheat pasta for this recipe?
Yes, you can substitute whole wheat pasta for a healthier option. It will add a nutty flavor to your salad.
2. How can I make this dish vegan?
To make this Macaroni Salad vegan, use vegan mayo and non-dairy yogurt, and ensure that the other ingredients are plant-based.
3. Can I make Macaroni Salad ahead of time?
Absolutely! This salad can be made a day ahead. Just store it in the fridge, and the flavors will meld beautifully overnight.
Macaroni Salad
Ingredients
Pasta and Vegetables
- 0.5 pound short pasta (macaroni, elbows, rotini, or other) About 2 cups of uncooked pasta
- 1 cup frozen peas
- 1 each red bell pepper (diced)
- 1 each carrot (grated)
- 1 each 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 – substitute with maple syrup or honey)
Instructions
Cooking Pasta and Peas
- Bring a large pot of salted water to a boil. Add the short pasta and cook according to the package instructions.
- About halfway through the cooking time, toss in the frozen peas directly into the same pot.
Cooling Down
- Once the pasta is cooked, drain it and immediately rinse it under cold water for about 15 seconds.
Making the Dressing
- In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and sugar (if using).
Combining Ingredients
- In a large bowl, add the cooled pasta and peas along with the diced red bell pepper, grated carrot, finely chopped red onion, sliced celery, and chopped dill pickles.
- Pour the creamy dressing over the mixture and mix well.
- Serve immediately or chill in the fridge covered until ready to enjoy.
