Description

Macaroni salad is the perfect summer dish, combining tender pasta with a vibrant medley of fresh vegetables, all enveloped in a creamy and tangy dressing. This quick-to-make recipe is ideal for barbecues, picnics, or as a side at any gathering. With its delightful flavors and textures, macaroni salad not only satisfies but also offers endless customization options to suit your taste. Serve it chilled for a refreshing treat that’s sure to impress guests and family alike.

Ingredients

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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)

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Instructions

Cook the pasta according to package instructions in a large pot of salted boiling water. Add frozen peas halfway through. Drain and rinse under cold water.
In a bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and sugar until smooth.
In a large mixing bowl, combine cooled pasta and peas with diced bell pepper, grated carrot, chopped onion, sliced celery, and pickles. Pour in the dressing and mix well.
Serve immediately or refrigerate to chill before enjoying.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 540mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 9g
Cholesterol: 10mg