Macaroni Salad

The warm sunshine and the vibrant colors of fresh vegetables instantly bring my favorite picnic scene to life. This Macaroni Salad is not only a delightful mix of textures and flavors but comes together in just 30 minutes. The combination of creamy dressings and crunchy veggies makes it a crowd-pleaser at any gathering.

Perfect for potlucks, family barbecues, or as a simple lunch, this salad is versatile enough for any occasion. You can easily prepare it a day ahead, storing it in the refrigerator until mealtime, which allows the flavors to meld beautifully.

Why You’ll Love This Recipe

• It features a combination of creamy and crunchy textures that create a satisfying bite.
• The addition of frozen peas and fresh vegetables ensures a colorful and nutritious dish.
• Quick to make in under 30 minutes, it’s ideal for busy days.
• The creamy dressing can be customized to suit your taste preferences.

What You’ll Need

Gather the following ingredients to create this refreshing salad.

For the Salad

• 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

For the Dressing

• 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)

Use non-dairy yogurt for a vegan option.

Substitutions & Swaps

• Substitute gluten-free pasta for a gluten-free option.
• Use any vinegar for a different flavor profile.
• Replace mayonnaise with avocado for a healthier swap.
• Add chopped herbs for extra freshness.

How to Make It

Get ready to prepare this delicious macaroni salad!

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 until smooth.

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 Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, the texture will change.
Reheat: not necessary, serve cold.

Tips for Best Results

• Use fresh, crisp vegetables for the best texture.
• Allow the salad to chill for at least an hour for the flavors to develop fully.
• For a touch of sweetness, adjust the sugar to your taste.
• Consider adding cooked bacon or chicken for extra protein.

Serving Suggestions

• Pair with grilled burgers or hot dogs for a summer barbecue.
• Serve alongside a fresh green salad for a light lunch.
• Perfect for a picnic or family gathering as a side dish.