Description
Macaroni salad is the ultimate summer dish that adds vibrant flavor and color to any gathering. Its creamy mayo-yogurt dressing, coupled with fresh vegetables, makes it an irresistible choice for barbecues, picnics, or light lunches. Packed with nutrition and versatility, this macaroni salad can be customized to suit your taste. In just 20 minutes, you can whip up a delightful dish that’s sure to impress friends and family alike. With each bite, you’ll enjoy the refreshing crunch of colorful veggies and the rich, satisfying creaminess that defines this classic recipe.
Ingredients
Scale
- ½ pound short pasta (macaroni, elbows, or rotini)
- 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 – sub maple or honey)
Instructions
- Cook the pasta: Boil salted water in a large pot and add short pasta. Follow package instructions until al dente. Add frozen peas halfway through cooking time.
- Drain & cool: Drain the pasta and peas using a strainer and rinse under cold water to stop cooking.
- Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, vinegar, mustard, garlic powder, salt, pepper, and sugar until smooth.
- Combine: In a large bowl, mix cooled pasta and peas with diced vegetables and pour over the dressing. Stir until well combined.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg