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Macaroni Salad

Macaroni Salad
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Macaroni salad is the ultimate crowd-pleaser for any gathering, blending creamy textures with vibrant vegetables for a refreshing dish. This easy-to-make recipe combines tender pasta, crunchy veggies, and a tangy dressing that tantalizes the taste buds. Perfect for picnics, barbecues, or light lunches, it can be customized with your favorite proteins like chicken or turkey to suit any occasion. Enjoy this delightful macaroni salad chilled for an ideal summer treat that everyone will love.

Ingredients

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  • ½ pound short pasta (macaroni, elbows, rotini, etc.)
  • 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, substitute with maple or honey)

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package instructions. Add frozen peas halfway through cooking.
  2. Drain the pasta and peas and rinse under cold water for about 15 seconds to cool.
  3. In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and sugar until smooth.
  4. In a large mixing bowl, combine cooled pasta and peas with diced red bell pepper, grated carrot, chopped red onion, sliced celery, and chopped dill pickles. Pour in the dressing and mix well.
  5. Serve immediately or refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition

Find it online: https://cookingwithmia.com/macaroni-salad/

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