why make this recipe
Macaroni salad is a classic dish that’s perfect for picnics, barbecues, and family gatherings. It’s easy to prepare and very satisfying to eat. This dish is not just tasty; it’s also colorful and packed with vegetables, making it a great choice for those looking to add more nutrients to their meals. The creamy dressing is a delightful treat that brings all the flavors together.
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:
- 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.
- 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 ready to enjoy.
how to serve Macaroni Salad
Macaroni salad can be served in a large bowl or portioned out into individual servings. It pairs great with grilled meats, sandwiches, or can be enjoyed on its own as a light meal. Add some extra herbs or a sprinkle of paprika for a pop of color before serving.
how to store Macaroni Salad
To store leftover macaroni salad, place it in an airtight container and keep it in the fridge. It should stay fresh for up to 3 days. Make sure to give it a good stir before serving again, as the dressing may separate.
tips to make Macaroni Salad
- For extra crunch, consider adding nuts or sunflower seeds to the salad.
- You can swap out the dressing ingredients based on your preferences. If you like it creamier, add more mayonnaise or yogurt.
- Allow the salad to chill for at least an hour before serving to let the flavors meld together.
variation
You can easily customize this macaroni salad by adding cooked chicken, bacon bits, or other favorite vegetables like cucumbers or cherry tomatoes. You can also switch the dressing by using a vinaigrette for a lighter option.
FAQs
Can I make macaroni salad ahead of time?
Yes! You can make macaroni salad a day in advance. Just keep it refrigerated and stir it well before serving.
Is macaroni salad gluten-free?
Not unless you use gluten-free pasta. There are many great gluten-free pasta options available today.
Can I use different vegetables in my macaroni salad?
Absolutely! You can add any vegetables you like or have on hand. Just make sure to chop them small so they mix well.
Macaroni Salad
Ingredients
Method
- 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 pasta's cooking time, toss in the frozen peas directly into the same pot.
- Once the pasta is cooked, drain it and immediately rinse it under cold water for about 15 seconds to stop the cooking process.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and sugar.
- In a large bowl, add the cooled pasta and peas along with the diced red bell pepper, grated carrot, chopped red onion, sliced celery, and chopped dill pickles.
- Add the creamy dressing and mix well. Serve immediately or chill in the fridge until ready to enjoy.