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    Home » Salads

    Macaroni Salad

    Published: Jul 7, 2023 · by Nico Pallotta

    Jump to Recipe

    Macaroni salad is a creamy pasta salad that never disappoints. You can make it with simple veggies and a tangy mayo-yogurt dressing.

    The result is a delicious summer salad with a cooling crunch and luscious creaminess. You can make it ahead and serve it as a main or side dish for potlucks, picnics, and barbecues.

    Creamy macaroni salad
    On this page:
    • Ingredients & Substitutions
    • How to make macaroni salad
    • Serving suggestions
    • Questions
    • Tips
    • Storage
    • More pasta salads
    • More creamy recipes
    • Recipe

    You'll love this macaroni salad recipe because it's easy to make and, most importantly, because it's a sure crowd-pleaser.

    This recipe is an American classic born from the intersection of two cuisines: Italian cuisine, where immigrants brought over macaroni to the US.

    And German cuisine, rich in creamy mayonnaise-based sauces with a sweet and tangy taste.

    There are three main components to make a delicious macaroni salad:

    1. Noodles: you can use any pasta shape. The most popular is elbow macaroni.
    2. Dressing: traditionally is mayo based. Our version combines egg-free mayo with Greek yogurt to make a light yet incredibly creamy dressing.
    3. Veggies: pick colorful, seasonal, and crunchy veggies. They are usually added raw.

    While this recipe is heavily inspired by classic macaroni salad, we made a few modifications to make it more balanced, nutritious, and delicious.

    Creamy macaroni salad with carrots

    Ingredients & Substitutions

    ingredients for macaroni salad

    Pasta

    You can use any Italian pasta to make macaroni salad. The most common shape is elbow macaroni.

    Other shapes that work well are fusilli, rotini, and ditalini.

    Frozen peas

    We include frozen peas to add a naturally sweet flavor, bright green color, and fulfilling protein.

    You can cook the frozen peas in the same pot with the pasta.

    Bell pepper

    Crunchy red bell pepper is best; cut into small pieces.

    Substitute halved cherry tomatoes or yellow bell pepper for red bell pepper.

    Celery

    Celery adds crunch and freshness, and we love it in macaroni salad. Cut it into small pieces.

    Substitute thinly sliced radishes for celery.

    Red onion

    The red onion should be finely chopped.

    Substitute shallots or green onions for red onion.

    Carrot

    The carrot adds color and sweetness. You can grate it with the large holes of a box grater.

    Substitute corn for carrots.

    Pickle cucumber

    You can add dill pickles, sour pickles, or sweet pickles, chopped into small pieces.

    Substitute sweet pickle relish, capers, or olives for pickles.

    Macaroni salad dressing

    Macaroni salad dressing ingredients

    Our dressing is creamy and indulgent while being lighter and healthier than a regular macaroni salad dressing. You can make it with:

    • Mayonnaise: you can use vegan mayo or regular mayo.
    • Greek yogurt: substitute with unsweetened non-dairy yogurt to make the recipe vegan.
    • Apple cider vinegar: substitute red wine or white wine vinegar.
    • Mustard: you can use yellow American mustard or Dijon mustard.
    • Sugar: optional, but we think a little sugar makes this recipe more authentic.
    • Garlic powder.
    • Salt and black pepper.
    extra creamy macaroni salad

    How to make macaroni salad

    Boil the pasta in a large pot with salted boiling water per package instructions.

    Halfway through cooking, add frozen peas to the pasta in the same pot.

    When the pasta is cooked, drain them, rinse them under cold water for 15 seconds, and add them to a large bowl.

    Note: rinsing the pasta under cold water for a few seconds is essential to prevent it from overcooking. Don't rinse for more than 15 seconds, or you'll remove flavor.

    Cooked macaroni and peas

    While the pasta cooks, make the dressing by whisking together mayonnaise, Greek yogurt, apple cider vinegar, mustard, sugar, salt, black pepper, and garlic powder.

    Dressing in a bowl with whisk

    Add shredded carrots, diced bell pepper, finely chopped red onion, chopped celery, chopped pickles, and the dressing to the bowl with the pasta.

    Dressing and veggies in a bowl

    Stir until well combined and enjoy immediately or store in the fridge, covered with a plate or in an airtight container.

    Macaroni salad with peas

    Serving suggestions

    This creamy macaroni salad is excellent as a main or side dish for summer cookouts, BBQs, and get-togethers alongside your choice of protein and veggies:

    • BBQ tofu (probably the best tofu you'll ever have).
    • Barbecue sauce (ketchup, smoked paprika, mustard, sugar, soy sauce, etc.)
    • Grilled tofu (tofu slices, olive oil, sesame seeds, smoked paprika, etc.)
    • Grilled zucchini (zucchini olive oil, garlic, basil, salt, etc.)
    • Microwave sweet potato (sweet potato, butter, sage, salt, etc.)
    • Grilled Zucchini on a platter
      Grilled Zucchini
    • BBQ Sauce
    • Grilled tofu and silver fork
      Grilled Tofu
    • BBQ tofu with spoon
      BBQ Tofu

    Questions

    Do you salt pasta water for pasta salad?

    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.

    How do you keep pasta salad from soaking up all the dressing?

    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!

    Tips

    • Salt the pasta water: you should always cook the pasta in salted water. If you don't salt the water, the pasta will taste bland, no matter how much dressing you cover it with.
    • How much salt?

      8 ounces of pasta (230 grams): cook pasta in 2 quarts of boiling water (8 cups or 2 Liters) with 1 tablespoon of salt (15 grams). Serves 2 - 3 people.

      12 ounces of pasta (340 grams): cook pasta in 3 quarts of boiling water (12 cups or 3 Liters) with 1 ½ tablespoons of salt (21 grams). Serves 4 people.

      1 pound of pasta (450 grams): cook pasta in 1 gallon of boiling water (16 cups or 4 Liters) with 2 tablespoons of salt (30 grams). Serves 5-6 people.
    • Cool the pasta with water: while many people might disagree, it is best practice to drain the pasta and cool it under running water to prevent it from overcooking. The trick is to be fast here. You should only rinse it for 15 seconds tops. Rinsing it longer will ruin the flavor and texture of the pasta.
    • Cut the dressing with yogurt: reducing the amount of mayo and adding some Greek-style yogurt not only will almost half the calories of this dish; it will also make it lighter, more digestible, and more nutritious.

    Storage

    Make ahead: you can make macaroni salad a couple of days ahead of time. Remember that the dressing will dry as the salad sits in the fridge. The next day, add a squeeze of lemon juice and toss before serving the salad.

    Refrigerator: keep leftovers in an airtight container in the fridge for up to 3 days.

    Freezer: we don't recommend freezing macaroni salad.

    Macaroni salad with shredded carrot

    More pasta salads

    Get more fresh and summer-friendly summer ideas with these pasta recipes:

    • Creamy pasta salad (pasta, corn, olives, bell pepper, white beans, mayonnaise, etc.)
    • Chickpea pasta salad (chickpeas, cherry tomato, olives, corn, pasta, etc.)
    • Pesto pasta salad (basil pesto, green beans, bowtie pasta, cherry tomatoes, etc.)
    • Vegan pasta salad (white beans, pasta, corn, red onion, lemon basil, olives, etc.)
    • Vegan pasta salad in a bowl
      Vegan Pasta Salad
    • Creamy pasta salad with mayo and olives
      Creamy Pasta Salad
    • Pesto pasta salad in a bowl with tomatoes
      Pesto Pasta Salad
    • chickpea pasta salad
      Chickpea Pasta Salad

    More creamy recipes

    If you love creamy dishes, try these colorful and super creamy sides:

    • Dill potato salad (potato, radish, celery, Greek-style yogurt, dill, pickles, etc.)
    • Coleslaw (cabbage, carrot, parsley, yogurt, mayonnaise, mustard, etc.)
    • Red cabbage slaw (red cabbage, carrot, parsley, vinegar, mayonnaise, etc.)
    • Broccoli salad (broccoli, sundried tomatoes, red onion, mayonnaise, vinegar, etc.)
    • Dill Potato Salad
    • Broccoli salad in a white bowl
      Broccoli Salad
    • Creamy coleslaw
      Coleslaw
    • red cabbage slaw
      Red Cabbage Slaw

    For many more pasta ideas, check out our pasta category page.

    Recipe

    Macaroni salad with creamy dressing

    Macaroni Salad

    Author: Nico Pallotta
    Macaroni salad is a creamy pasta salad that never disappoints. You can make it with simple veggies and a tangy mayo-yogurt dressing.
    The result is a delicious summer salad with a cooling crunch and luscious creaminess. You can make it ahead and serve it as a main or side dish for potlucks, picnics, and barbecues.
    Print Recipe Pin Recipe Share Recipe
    5 from 3 votes
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Main Course, Side dish
    Cuisine American
    Servings 6 people
    Calories 316 kcal

    Ingredients
     
     

    • 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
    Keep screen on

    Instructions
     

    • Boil ½ pound pasta in a large pot with salted boiling water per package instructions.
      Halfway through cooking, add 1 cup frozen peas to the pasta in the same pot.
      Drain them and rinse them under cold water for 15 seconds, and add them to a large bowl.
      Cooked macaroni and peas
    • While the pasta cooks, make the dressing by whisking together ½ cup vegan mayo, ½ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon garlic powder, and ¼ teaspoon black pepper.
      Dressing in a bowl with whisk
    • Add 1 red bell pepper (diced), 1 carrot (grated), 1 red onion (chopped), 1 rib celery (chopped), ½ cup dill pickles (chopped) and the dressing to the bowl.
      Dressing and veggies in a bowl
    • Stir until well combined and enjoy immediately or store in the fridge, covered with a plate or in an airtight container.
      extra creamy macaroni salad

    Video Recipe

    Creamy Macaroni Salad

    Notes

    Nutrition information is an estimate for 1 serving of macaroni salad out of 6 servings.
    STORAGE
    Make ahead: you can make macaroni salad a couple of days ahead of time. Remember that the dressing will dry as the salad sits in the fridge. The next day, add a squeeze of lemon juice and toss before serving the salad.
    Refrigerator: keep leftovers in an airtight container in the fridge for up to 3 days.
    Freezer: we don't recommend freezing macaroni salad.
    ALSO ON THIS PAGE
    • Substitutions
    • Serving suggestions
    • Questions
    • Tips
    • More pasta salads
    • More creamy recipes

    Nutritional Values

    Nutrition Facts
    Macaroni Salad
    Amount per Serving
    Calories
    316
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    2
    g
    13
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    0.4
    g
    Monounsaturated Fat
     
    0.2
    g
    Cholesterol
     
    1
    mg
    0
    %
    Potassium
     
    281
    mg
    8
    %
    Carbohydrates
     
    40
    g
    13
    %
    Dietary Fiber
     
    3
    g
    13
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    2757
    IU
    55
    %
    Vitamin B6
     
    0.2
    mg
    10
    %
    Vitamin C
     
    30
    mg
    36
    %
    Vitamin E
     
    0.5
    mg
    3
    %
    Vitamin K
     
    12
    µg
    11
    %
    Calcium
     
    52
    mg
    5
    %
    Folate
     
    32
    µg
    8
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    36
    mg
    9
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this macaroni salad, you might also enjoy:

    • 25 summer pastas
      25 Summer Pasta Recipes
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      30 Cherry Tomato Recipes
    • Zucchini recipes for weeknight dinners
      20 Easy Zucchini Recipes
    • Easy healthy eggplant recipes
      25 Easy Eggplant Recipes

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    Reader Interactions

    Comments

    1. Angela Klassen

      July 18, 2023 at 3:07 am

      I am so happy to find your channel! I have many allergies that make it hard for me to eat a healthy diet. I get so bored of lettuce salads with the same dressing- oil and vinegar! But you have so much variety and new flavours! I have already made two of your salads this week and my whole family is loving them.
      Today my doctor told me I need to lose weight for health reasons. I am planning on cooking each one of the recipes from your YouTube shorts channel and I know I won’t become bored. Thank you so much for your healthy recipes. 👏💖

      Reply
      • Louise

        July 18, 2023 at 6:45 am

        Hi Angela,
        Fantastic, I'm delighted that you and your family like the salads - and our recipes in general 🙂
        I wish you the best of luck of your health journey, we're happy to help you.
        Thank you so much for your kind words, and all the best.
        Louise

        Reply

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

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