Macaroni Salad
A creamy and versatile salad that combines short pasta with fresh vegetables and a tangy dressing, perfect for picnics and gatherings.
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.
Notes
Macaroni Salad is best served cold and can be garnished with fresh herbs like parsley. It stores well in the refrigerator for 3-4 days.