Description
Macaroni salad is a must-have dish for summer gatherings, combining the delightful crunch of fresh vegetables with a creamy, tangy dressing. In just 20 minutes, you can whip up this vibrant salad that’s perfect for picnics, barbecues, or family gatherings. The beauty of macaroni salad lies in its versatility—customize it to your taste by adding your favorite veggies or proteins. This dish is not only delicious but also offers a healthy twist with Greek yogurt, providing added protein while keeping calories in check.
Ingredients
Scale
- ½ pound short pasta (macaroni, elbows, or rotini)
- 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 – sub maple or honey)
Instructions
- Cook the pasta according to package instructions in salted water. Add frozen peas halfway through cooking.
- Drain the pasta and peas; rinse under cold water to cool.
- In a bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and sugar until smooth.
- In a large mixing bowl, combine cooled pasta and peas with diced bell pepper, grated carrot, chopped onion, sliced celery, and dill pickles.
- Pour the dressing over the mixture and stir until evenly coated. Serve immediately or chill before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg