Macaroni Salad
Servings: 6 people
- ½ pound (230 grams) short pasta macaroni, elbows, rotini, or other
- 1 cup (150 grams) frozen peas
- 1 (1) red bell pepper diced
- 1 (1) carrot grated
- 1 (1) red onion finely chopped
- 1 rib (1 rib) celery thinly sliced
- ½ cup (60 g) dill pickles chopped
Macaroni salad dressing
- ½ cup (120 grams) mayonnaise or vegan mayo
- ½ cup (120 grams) Greek yogurt or non-dairy yogurt
- 2 tablespoons (2 tablespoons) apple cider vinegar
- 1 tablespoon (1 tablespoon) Dijon mustard
- 1 teaspoon (1 teaspoon) garlic powder
- 1 teaspoon (1 teaspoon) salt
- ¼ teaspoon (¼ teaspoon) black pepper
- 1 tablespoon (1 tablespoon) sugar optional - sub maple or honey
- 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.
SUBSTITUTIONS
- 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!
