Macaroni salad is a summer salad that never disappoints. You can make it with simple veggies and a tangy mayo-yogurt dressing.
For more side dishes, try our coleslaw, dill potato salad, broccoli salad, and creamy cucumber salad.
Our Go-To Summer Pasta Salad
This creamy, colorful macaroni salad is one of those go-to recipes that Louise and I find ourselves making time and time again.
It’s perfect for feeding a crowd, bringing to a summer cookout, or simply satisfying a craving for something easy, comforting, and delicious.
What makes it special, you ask? It’s all about the dressing 😍!
A tangy, nostalgic mix of mayo and Greek yogurt that gives this salad its irresistible creaminess without feeling heavy.
We’ve also added plenty of crunchy, vibrant veggies to lighten it up and pack in fresh flavor.
Serve it alongside BBQ tofu, zucchini fritters, black bean burger, lentil patties, or thick slices of focaccia. However you plate it, this pasta salad always delivers.
Simple, crave-worthy, and packed with veggies; this is summer food done right. And we’re so happy to share it with you.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Pasta – Use classic elbow macaroni, or substitute with fusilli, rotini, or ditalini for a fun twist and great texture.
- Frozen peas – You can also substitute with edamame or fresh green peas.
- Red bell pepper – Diced for crunch and sweetness. Swap with yellow bell pepper or halved cherry tomatoes for variety and color.
- Celery – Finely chopped for crunch. If you’re not a fan, try thinly sliced radishes for a peppery bite.
- Red onion – Finely chopped for sharp flavor. Substitute with shallots or green onions for a milder taste.
- Carrot – Grated using the large holes of a box grater. You can also use sweet corn (fresh, canned, or frozen) for a pop of color and sweetness.
- Pickle cucumber – Chopped dill, sour, or sweet pickles add a tangy bite. You can also use sweet pickle relish, capers, or chopped olives for a similar salty-tangy contrast.
- Creamy Dressing – Made with: Mayonnaise (or vegan mayo), Greek yogurt (adds tang and lightens it up), Apple cider vinegar, Dijon mustard, Garlic powder, Salt and black pepper, and sugar (optional) to balance the acidity.
How to make macaroni salad
1. Cook the Pasta & Peas
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
About halfway through the pasta’s cooking time, toss in the frozen peas directly into the same pot. They’ll cook perfectly along with the pasta.
2. Drain and Cool
Once the pasta is cooked, drain it and immediately rinse it under cold water for about 15 seconds. This stops the cooking process and keeps the pasta from getting mushy.
3. Make the Dressing
While the pasta cooks, prepare the creamy dressing. In a small bowl, whisk together mayonnaise, greek yogurt, apple cider vinegar, mustard, salt, black pepper, garlic powder, and optional sugar.
4. Combine and Serve
In a large bowl, add the cooled pasta and peas along with shredded carrots, diced bell peppers, finely chopped red onion, chopped celery, pickles, and the creamy dressing.
Stir everything together until well combined. You can enjoy it right away or cover and chill it in the fridge for later. Store it in an airtight container or simply cover the bowl with a plate.
Tips
- Salt the pasta water well – It’s your first chance to infuse flavor, which is especially important for cold salads where chill can mute the taste.
- Rinse briefly under cold water – Cool the pasta fast without rinsing away flavor. No more than 15 seconds!
- Use a balanced creamy dressing – We like to cut the mayo with Greek yogurt to lighten it up, add protein, and boost both creaminess and tang.
- Add crunchy vegetables – Carrots, bell pepper, celery, and pickles add texture and freshness.
- Chill before serving – Letting it sit enhances flavor and texture.
- Stir before serving – Refresh the salad with a quick mix and a touch of dressing if needed. Even a squeeze of lemon helps.
- Customize to your taste – Add herbs, swap veggies, or include plant-based proteins for variety. Don’t be afraid to improvise and make this recipe yours.
Questions
Yes, absolutely. You should salt the pasta water because no matter how much dressing you add to the salad if you don’t salt the water, your pasta will taste bland.
The pasta will inevitably absorb the dressing as it sits in the fridge.
The best thing to do is to cool down the pasta under running water for 15 seconds (no more than that, or you’ll remove the flavor) before mixing it with the dressing.
If the pasta is dry the next day, add a squeeze of lemon juice and toss. It’ll be delicious!
Don’t overcook the pasta. Also, you must rinse it under cold water to stop the cooking. 15 seconds is enough to cool it without removing flavor from the pasta.
Sure you can. You can use vegan mayo instead of regular mayo, or simply use all Greek yogurt for the dressing.
Store leftover macaroni salad in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before serving—if it looks a bit dry, add a spoonful of mayo or yogurt to refresh the texture. Tip: Macaroni salad is not freezer-friendly, as the pasta and creamy dressing don’t thaw well.
More Easy Salad Recipes
- Creamy pasta salad
- Broccoli salad
- Chickpea pasta salad
- Pesto pasta salad
- Dill potato salad
- Vegan pasta salad
- Orzo salad
- Spaghetti salad
If you tried this Macaroni Salad or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Macaroni Salad
Video
Ingredients
- ½ 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
- ½ cup dill pickles chopped
Macaroni salad dressing
- ½ cup mayonnaise or vegan mayo
- ½ cup Greek yogurt or non-dairy 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 – sub maple or honey
Instructions
- Cook the Pasta & Peas – Bring a large pot of salted water to a boil. Add ½ pound short pasta and cook according to the package instructions.About halfway through the pasta’s cooking time, toss in 1 cup frozen peas directly into the same pot. They’ll cook perfectly along with the pasta.
- Drain & Cool – Once the pasta is cooked, drain it and immediately rinse it under cold water for about 15 seconds. This stops the cooking process and keeps the pasta from getting mushy.
- Make the Dressing – In a small bowl, whisk 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, and 1 tablespoon sugar.
- Combine and Serve – In a large bowl, add the cooled pasta and peas along with 1 red bell pepper, 1 carrot, 1 red onion, 1 rib celery, ½ cup dill pickles (all chopped) and the creamy dressing.Mix well. Serve immediately or chill in the fridge, covered, until ready to enjoy.
Notes
- Pasta – Elbow macaroni (classic), or try fusilli, rotini, or ditalini.
- Frozen peas – Toss into the pasta water during the last few minutes.
- Red bell pepper – Diced; sub with cherry tomatoes or yellow pepper.
- Celery – Finely chopped, or swap with sliced radishes.
- Red onion – Use finely chopped red onion, shallots, or green onions.
- Carrot – Grated; or sub with sweet corn for a pop of color.
- Pickles – Chopped dill, sweet, or sour pickles; or use relish, capers, or olives.
- Dressing – Mayo (or vegan), Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, pepper, and a pinch of sugar (optional).
- Salt the pasta water – Cold salad needs bold flavor—season that water well!
- Quick rinse – Cool pasta fast under cold water (15 seconds max!) to stop cooking without losing flavor.
- Creamy + tangy – Cut mayo with Greek yogurt for a lighter, protein-packed, extra-tangy dressing.
- Crunch is key – Toss in carrots, bell pepper, celery, and pickles for texture and bite.
- Chill it – Let it rest in the fridge so the flavors mingle and the salad firms up.
- Stir it up – Before serving, give it a quick toss and freshen with extra dressing or a squeeze of lemon.
- Make it yours – Swap veggies, stir in herbs, or add chickpeas for a twist. This one’s easy to riff on!
Nutrition
Don’t Lose This Recipe
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Hi! We are Nico & Louise
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Tried this for a potluck and was very pleased. I added 1 cup mayo, 1/2 cup Greek yogurt, and 1 tablespoon apple cider vinegar, plus doubling the carrots and celery.