Macaroni Salad

A vibrant dish of Macaroni Salad brings back memories of sunny picnics and family gatherings. This recipe is simple to whip up, taking just about 30 minutes from start to finish. The creamy dressing combined with crunchy vegetables creates a delightful balance, making it a perfect side dish for any occasion.

This recipe is ideal for potlucks, barbecues, or a quick lunch. You can prepare it ahead of time and store it in the fridge for up to 3 days, making it a convenient choice for busy schedules.

Why You’ll Love This Recipe

• The combination of textures from the crunchy vegetables and creamy dressing is irresistible.
• Prep time is minimal, making it an easy go-to dish.
• It’s versatile and can be customized with seasonal veggies.
• Leftovers taste even better the next day as the flavors meld.

What You’ll Need

Here’s what you need to create this delicious Macaroni Salad:

For the Salad

• 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

For the Dressing

• 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)

Use vegan mayo for a dairy-free option.

Substitutions & Swaps

• Use chickpea pasta for a gluten-free version.
• Swap peas for chopped green beans.
• Substitute Greek yogurt with regular yogurt.
• Use honey or maple syrup instead of sugar.

How to Make It

Follow these simple steps to create your Macaroni Salad.

Cook the Pasta & Peas

Bring a large pot of salted water to a boil. Add ½ pound short pasta and cook according to the package instructions. About halfway through the pasta’s cooking time, toss in 1 cup frozen peas directly into the same pot. They’ll 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 mayonnaise, ½ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon sugar until smooth.

Combine and Serve

In a large bowl, add the cooled pasta and peas along with 1 red bell pepper, 1 carrot, 1 red onion, 1 rib celery, and ½ cup dill pickles (all chopped). Pour in the creamy dressing and mix well. Serve immediately or chill in the fridge, covered, until ready to enjoy.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, the pasta can become mushy.
Reheat: not necessary; serve cold or at room temperature.

Tips for Best Results

• Rinse the pasta thoroughly to ensure it cools quickly and prevents sticking.
• Customize the veggies based on what you have on hand for variety.
• Let it chill in the fridge for at least an hour to enhance flavor.
• Mix in some cubed cheese for added creaminess and flavor.

Serving Suggestions

• Pair it with grilled chicken for a complete meal.
• Serve alongside burgers at your next barbecue.
• Make it part of a colorful picnic spread.