Description
A creamy and vibrant macaroni salad that’s perfect for potlucks and picnics, customizable to suit your tastes.
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)
Instructions
- 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.
- Drain & Cool: Once cooked, drain the pasta and rinse under cold water for 15 seconds to stop the cooking process.
- Make the Dressing: In a bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and sugar.
- 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