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Macaroni Salad

A classic macaroni salad recipe perfect for potlucks and BBQs. This creamy and flavorful salad is easy to make and always a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 0.5 pound short pasta (macaroni, elbows, rotini, or other)
  • 1 cup frozen peas
Vegetables
  • 1 red bell pepper diced
  • 1 carrot grated
  • 1 red onion finely chopped
  • 1 rib celery thinly sliced
  • 0.5 cup dill pickles chopped
Dressing
  • 0.5 cup mayonnaise (or vegan mayo)
  • 0.5 cup Greek yogurt (or non-dairy yogurt)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon sugar (optional - sub maple or honey)

Method
 

  1. Cook pasta & peas in boiling salted water until pasta is done. Add peas halfway through.
  2. Drain pasta and peas, rinse under cold water for 15 seconds to stop cooking.
  3. Whisk together mayonnaise, yogurt, vinegar, mustard, garlic powder, salt, pepper, and sugar in a small bowl.
  4. Combine cooled pasta and peas with chopped bell pepper, carrot, onion, celery, pickles, and dressing. Mix well and serve or chill.

Notes

For a tangier flavor, add a bit more apple cider vinegar.