Macaroni Salad

Why Make This Recipe

Macaroni salad is a classic dish loved by many for its creamy texture and vibrant flavors. It’s quick to prepare, making it a great choice for potlucks, picnics, or family barbecues. This salad is not only delicious but also versatile, allowing you to customize it to suit your tastes.

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 – sub maple or honey)

Directions:

1. 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.

2. 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.

3. 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.

4. 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) and the creamy dressing. Mix well. Serve immediately or chill in the fridge, covered, until you are ready to enjoy.

How to Serve Macaroni Salad

Macaroni salad can be served as a side dish at barbecues, picnics, or family gatherings. It pairs well with grilled meats, sandwiches, or can be enjoyed on its own as a light lunch. Sprinkle some fresh herbs or extra diced veggies on top for a nice touch when serving.

How to Store Macaroni Salad

Store any leftover macaroni salad in an airtight container in the refrigerator. It should stay fresh for about 3 to 5 days. If the salad seems dry after a few days, you can add a little extra mayonnaise or yogurt before serving.

Tips to Make Macaroni Salad

• Make sure to rinse the pasta well after cooking to prevent it from sticking together.
• Feel free to add or substitute other vegetables like corn, broccoli, or even chopped hard-boiled eggs for extra nutrition.
• For added flavor, consider including fresh herbs such as parsley or dill.

Variations

You can experiment with different dressings by adding flavors like pesto or swapping out regular yogurt for flavored ones. Also, using different types of pasta can change the texture and presentation of your salad.

FAQs

1. Can I make macaroni salad ahead of time?
Yes, macaroni salad can be made a day in advance. Just cover it and store it in the fridge until you’re ready to serve.

2. Is macaroni salad gluten-free?
To make a gluten-free version, use gluten-free pasta instead of regular pasta.

3. Can I use vegan substitutes?
Absolutely! You can easily make this salad vegan by using vegan mayonnaise and non-dairy yogurt.

Classic Macaroni Salad

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• Author: admin
• Total Time: 25
• Yield: 6 servings
• Diet: Vegetarian

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Description

A creamy and vibrant macaroni salad that’s perfect for potlucks and picnics, customizable to suit your tastes.

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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 – sub maple or honey)

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Instructions

1. Cook the Pasta & 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.
2. Drain & Cool: Once cooked, drain the pasta and rinse under cold water for 15 seconds to stop the cooking process.
3. Make the Dressing: In a bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and sugar.
4. Combine and Serve: In a large bowl, mix the cooled pasta and peas with the diced vegetables and dressing. Serve immediately or chill until ready to enjoy.

Notes

Store leftover macaroni salad in an airtight container in the refrigerator for 3 to 5 days. Add more mayonnaise or yogurt if it seems dry after a few days.

• Prep Time: 15
• Cook Time: 10
• Category: Side Dish
• Method: Boiling and Mixing
• Cuisine: American