Description
Macaroni salad is a timeless favorite that adds a burst of color and flavor to any gathering. This creamy, veggie-packed dish is not only quick to prepare—taking just 20 minutes—but also versatile enough to satisfy a crowd. With a delightful blend of short pasta, fresh vegetables, and a tangy dressing made from mayonnaise and Greek yogurt, this macaroni salad is the ultimate side for barbecues, picnics, or potlucks. Its kid-friendly taste makes it appealing to both adults and children alike. Enjoy making this easy recipe and impress your family and friends with its refreshing flavors!
Ingredients
Scale
- ½ pound short pasta (macaroni 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)
- 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: Boil salted water in a large pot. Add pasta and cook as per package instructions. In the last few minutes of cooking, add frozen peas.
- Drain & cool: Once cooked, drain pasta using a colander and rinse under cold water for about 15 seconds to stop cooking.
- Prepare dressing: In a bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and sugar.
- Combine: In a mixing bowl, mix cooled pasta and peas with diced red bell pepper, grated carrot, chopped red onion, sliced celery, and dill pickles. Pour in dressing and mix well.
- Serve immediately or chill in the fridge until ready.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg