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Macaroni Salad

This creamy, tangy macaroni salad is perfect for picnics, potlucks, and gatherings. Made with a balanced dressing of mayonnaise and Greek yogurt, it's packed with crunchy vegetables and flavors that improve with chilling.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • ½ pound short pasta (macaroni, elbows, rotini, or other) Use semolina-based pasta for best results.
  • 1 cup frozen peas Add in the final minutes of cooking.
  • 1 cup red bell pepper, diced Provides color and sweetness.
  • 1 carrot grated Adds pops of sweetness.
  • 1 small red onion, finely chopped For flavor and crunch.
  • 1 rib celery, thinly sliced Crunchy texture.
  • ½ cup dill pickles, chopped Adds acidity and crunch.
Dressing
  • ½ cup mayonnaise (or vegan mayo) Provides creaminess.
  • ½ cup Greek yogurt (or non-dairy yogurt) Adds tang and reduces fat.
  • 2 tablespoons apple cider vinegar Adds tanginess.
  • 1 tablespoon Dijon mustard Enhances flavor.
  • 1 teaspoon garlic powder Adds depth.
  • 1 teaspoon salt For seasoning.
  • ¼ teaspoon black pepper For seasoning.
  • 1 tablespoon sugar (optional) Substitute maple or honey if desired.

Method
 

Preparation
  1. Bring a large pot of well-salted water to a rolling boil and add the pasta. Start a timer for the package’s stated time, adding frozen peas about halfway through. Drain and rinse under cold water.
  2. Spread the drained pasta and peas on a rimmed sheet pan to cool completely.
  3. In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper until smooth.
Mixing
  1. In a large bowl, combine the cooled pasta and peas with diced red pepper, grated carrot, chopped pickles, sliced celery, and finely chopped red onion.
  2. Pour the dressing over the salad and toss gently until evenly coated.
Chilling
  1. Cover and chill for at least 30 minutes, preferably 2–12 hours, for best flavor.

Notes

For a tangier salad, increase pickle amount and add a tablespoon of pickle brine. For a vegan version, use vegan mayo and non-dairy yogurt.