Macaroni Salad No Mayo

As the sun sets and the warm breeze dances through the yard, there’s nothing like a refreshing bowl of macaroni salad to bring everyone together. This Macaroni Salad No Mayo is a delightful twist on a classic dish, taking just about 30 minutes to whip up. Its bright flavors and satisfying crunch make it an instant favorite, perfect for those who are looking for a lighter version of a quintessential summer side.

This recipe is ideal for gatherings, potlucks, or a simple family meal. Its vibrant colors and textures make it visually appealing, and it can be made a day in advance for convenience, allowing the flavors to meld beautifully in the fridge.

Why You’ll Love This Recipe

• This salad is creamy and flavorful without the heaviness of mayonnaise.
• The combination of fresh vegetables adds a satisfying crunch and nutrition.
• The dressing is easy to make and fully customizable to your taste.
• It’s a versatile side dish that pairs well with a variety of mains.

What You’ll Need

To create this delicious salad, gather the following ingredients:

For the Salad

• 16 ounces elbow macaroni
• 1 1/2 cups frozen green peas
• 5 ribs celery, small dice
• 1 large bell pepper, small dice
• 8 to 10 sweet pickles, chopped (optional)
• 1/2 medium red onion, small dice (about 3/4 cup)
• 1/4 cup fresh dill, chopped
• 3/4 cup raw almonds, unsalted

For the Dressing

• 3 tablespoons pickle juice* (or maple syrup to taste)
• 1/4 cup Dijon mustard
• 1 teaspoon onion powder
• 1/4 teaspoon mustard powder
• 1/4 cup whole grain mustard
• Salt, to taste

*Pickle juice adds tanginess; maple syrup is a sweet alternative.

Substitutions & Swaps

• Use any preferred pasta shape.
• Substitute almonds with sunflower seeds for nut-free.
• Maple syrup can replace pickle juice.
• Fresh herbs can replace dried dill.

How to Make It

Follow these simple steps to prepare your macaroni salad:

Soak almonds

Place the almonds in a small saucepan with water to cover by about 2 inches. Bring the water to a boil. Remove from the heat and set aside for at least 10 minutes. Drain.

Cook pasta and peas

Cook the pasta according to the package directions until al dente. Add the peas to the cooking pasta in the last minute of cooking. Then, drain the macaroni and peas and run them under cold water to cool. Drain well.

Combine salad ingredients

Add the cooked pasta, green peas, celery, pepper, pickles, red onion, and dill to a large bowl. Set aside.

Make dressing

Pour 1 cup water into a blender. Add the pickle juice, soaked almonds, Dijon mustard, onion powder, and mustard powder. Blend on high until smooth, adding more pickle juice or water as needed until the desired consistency. Transfer the dressing to a medium bowl and mix in the whole grain mustard. Season with salt to taste.

Serve

Add the dressing to the macaroni salad and mix well until fully incorporated. Serve at room temperature or chilled.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it may become mushy upon thawing.
Reheat: Serve cold, no reheating necessary.

Tips for Best Results

• Make sure to rinse the cooked pasta under cold water thoroughly to stop the cooking process.
• Let the salad sit for at least 30 minutes before serving to enhance the flavors.
• Adjust the seasoning of the dressing to your preference for a personal touch.

Serving Suggestions

• Pair this salad with grilled chicken or fish for a complete meal.
• Serve alongside BBQ dishes for a fresh contrast.
• It makes a wonderful side at picnics or potlucks.