Macaroni Salad

A vivid burst of tangy flavors and vibrant colors come together in this refreshing overall dish that’s sure to please at any gathering. This macaroni salad combines cooked pasta and tender peas with a medley of crisp vegetables, all enveloped in a creamy dressing. With about 30 minutes of prep time, this recipe is not only simple but also a crowd-pleaser, making it a staple for picnics, barbecues, or just a family dinner.

This recipe is perfect for anyone looking to whip up a quick and delightful side dish. Ideal for summer gatherings or potlucks, it can be made ahead of time and stored in the fridge for an easy grab-and-go option.

Why You’ll Love This Recipe

• The combination of creamy dressing and crunchy veggies creates a satisfying texture contrast.
• The addition of dill pickles gives it a zesty twist that elevates the flavors.
• Preparing this dish is quick, taking about 30 minutes from start to finish.
• It can easily be made vegan with simple substitutions for the dressing.

What You’ll Need

Gather the following ingredients to make this delicious macaroni 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)

Non-dairy yogurt can be used for a vegan option.

Substitutions & Swaps

• Use whole grain pasta for a healthier choice.
• Swap Greek yogurt with sour cream for a tangy flavor.
• Replace apple cider vinegar with lemon juice for a citrusy kick.
• Use any type of sweet pickle if dill is unavailable.

How to Make It

Here’s how to get your macaroni salad ready in no time.

1. 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.

2. 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.

3. 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 and well combined.

4. Combine and Serve

In a large bowl, add the cooled pasta and peas along with chopped 1 red bell pepper, 1 carrot, 1 red onion, 1 rib celery, and ½ cup dill pickles. Pour in the creamy dressing and 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 won’t hold well after freezing.
Reheat: Not necessary; serve chilled or at room temperature.

Tips for Best Results

• For added flavor, let the salad sit in the fridge for at least 30 minutes before serving.
• Use fresh vegetables for a crunchier texture and vibrant colors.
• Adjust the seasoning to your preference; some may prefer more salt or vinegar.

Serving Suggestions

• Pair it with grilled meats or fish for a complete meal.
• Serve alongside chips and dips for a casual barbecue spread.
• Use as a filling for lettuce wraps or sandwiches for a light lunch.