Macaroni Salad

There’s nothing quite like the sight of a vibrant bowl of macaroni salad at a summer picnic, where colors and textures come together to create a feast for the eyes as well as the palate. This macaroni salad recipe is not only quick to prepare but also refreshingly creamy, making it a standout addition to any meal. With its delightful crunch from fresh vegetables and the subtle sweetness of peas, this dish can be enjoyed in about 30 minutes and is guaranteed to be a hit at your next gathering.

This recipe is perfect for anyone looking to whip up a delicious side dish for barbecues, potlucks, or family gatherings. Make it ahead of time, as it tastes even better when chilled in the fridge for a few hours before serving.

Why You’ll Love This Recipe

• The combination of creamy dressing and crunchy vegetables offers a wonderful contrast in textures.
• Preparing this dish takes just about 30 minutes, making it a quick go-to recipe.
• It utilizes frozen peas, which cook perfectly alongside the pasta without extra effort.
• The dressing is easy to whip up and brings all the flavors together beautifully.

What You’ll Need

Gather your ingredients to make this tasty salad!

For the Salad

• ½ pound short pasta, such as 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

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

For a lighter option, use non-dairy yogurt.

Substitutions & Swaps

• Pasta: Any short pasta works well.
• Mayonnaise: Vegan mayo is an excellent alternative.
• Pickles: Use relish if dill pickles aren’t available.
• Sugar: Maple syrup or honey can replace sugar.

How to Make It

Follow these simple steps for a delightful 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.

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 may change.
Reheat: Not recommended; serve cold.

Tips for Best Results

• Ensure the pasta is thoroughly cooled before mixing to prevent sogginess.
• Adjust the seasoning according to taste for a personalized touch.
• Consider adding fresh herbs for a burst of flavor, like parsley or dill.

Serving Suggestions

• Pair with grilled chicken or burgers for a classic meal.
• Serve as a light lunch alongside fresh fruit.
• Bring it to potlucks or picnics for a crowd-pleasing dish.