Description
Macaroni salad is the quintessential summer dish, perfect for barbecues, picnics, and potlucks. This creamy and tangy salad combines al dente pasta with vibrant veggies, all enveloped in a delightful mayo-yogurt dressing. Not only is it quick to prepare—taking just 20 minutes—but it’s also customizable for any occasion. Packed with nutrients from fresh vegetables like peas and bell peppers, this macaroni salad is not just a side; it can stand alone as a light meal or enhance grilled meats beautifully. Enjoy it chilled or at room temperature, making it a versatile addition to your summer menu.
Ingredients
Scale
- ½ pound short pasta (macaroni, elbows, 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
- ½ cup Greek 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)
Instructions
- Cook the pasta in salted boiling water according to package instructions. Add frozen peas halfway through cooking.
- Drain and rinse the pasta and peas under cold water to stop cooking.
- Whisk together mayonnaise, Greek yogurt, vinegar, mustard, garlic powder, salt, pepper, and sugar in a bowl until smooth.
- In a large bowl, combine cooled pasta and peas with diced bell pepper, grated carrot, chopped onion, sliced celery, and dill pickles.
- Pour the dressing over the salad and mix well until everything is evenly coated. Serve immediately or chill before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg