Description
A creamy macaroni salad made with tender pasta, fresh vegetables, and a tangy mayo-yogurt dressing. A simple and satisfying side dish for picnics, barbecues, and everyday meals.
Ingredients
1/2 pound short pasta (macaroni, elbows, rotini, or other)
1 cup frozen peas
1 red bell pepper, diced
1 carrot, grated
1 red onion, finely chopped
1 rib celery, thinly sliced
1/2 cup dill pickles, chopped
1/2 cup mayonnaise or vegan mayo
1/2 cup Greek yogurt or non-dairy yogurt
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sugar (optional, or maple syrup or honey)
Instructions
1. Cook the pasta according to package directions until just tender. Drain and rinse under cold water until cooled.
2. Cook the peas briefly if needed, then let them cool.
3. In a large bowl, combine pasta, peas, red bell pepper, carrot, red onion, celery, and dill pickles.
4. In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and sugar if using.
5. Pour the dressing over the salad and mix until evenly coated.
6. Cover and chill for at least 1 hour before serving.
Notes
Chill time helps develop a better flavor.
You can swap Greek yogurt for a non-dairy option.
Add cooked chicken or tuna for extra protein.