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Macaroni Salad Recipe

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This macaroni salad recipe features elbow macaroni, peas, red bell pepper, and a creamy, tangy dressing with mayo and Greek yogurt. Perfect for gatherings!

Ingredients

Scale
  • ½ pound pasta (elbow macaroni or other)
  • 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
  • Macaroni Salad Dressing:
    • ½ cup vegan mayo or regular mayo
    • ½ cup Greek yogurt or non-dairy yogurt
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon mustard (yellow or Dijon)
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • ¼ teaspoon black pepper

Instructions

  • Cook pasta according to package instructions. Drain and rinse with cold water.
  • In a large bowl, combine pasta, peas, bell pepper, carrot, red onion, celery, and dill pickles.
  • In a separate bowl, mix together mayo, Greek yogurt, apple cider vinegar, mustard, sugar, salt, garlic powder, and black pepper until well combined.
  • Pour the dressing over the pasta mixture and toss until evenly coated.
  • Chill in the refrigerator for at least 1 hour before serving.

Notes

  • For a creamier salad, use more mayo or yogurt.
  • Adjust seasoning to taste.
  • Can be made a day ahead and stored in the refrigerator.

Nutrition

Find it online: https://elianarecipes.com/macaroni-salad-recipe/