Serving Versatility
Macaroni Salad is a superstar when it comes to flexibility. This dish can shine in so many ways! Serve it over a bed of rice for a hearty meal, load it into tortillas for tasty wraps, or enjoy it solo as a light lunch. If you’re looking for a low-carb option, try swapping out the pasta for zucchini noodles or cauliflower rice. There’s no wrong way to enjoy a good macaroni salad!
Full Recipe Section
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)
- 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)
Directions
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, toss in 1 cup frozen peas. They’ll cook perfectly along with the pasta.
Drain & Cool – Once the pasta is cooked, drain it and 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 together 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, and ½ cup dill pickles (all chopped). Pour in the creamy dressing. Mix well. Serve immediately or chill in the fridge until you’re ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories: Approximately 350 per serving
Why You’ll Love This Recipe
You will adore this macaroni salad because it’s quick to throw together on those busy weeknights. The ingredients are budget-friendly, and you’ll end up with big, cozy flavors. Plus, it checks the boxes for nutritional value with all those vibrant veggies. It’s endlessly customizable, too! Feel free to add your favorite ingredients or swap things out to make it your own.
Cultural or Cooking Technique Note (Optional)
Macaroni salad has roots in American comfort food, often enjoyed at picnics and barbecues. The basic technique involves cooking the pasta and mixing it with fresh ingredients, creating a lively dish that feels like a warm hug.
Serving Suggestions
- Over Rice: Scoop your macaroni salad over a fluffy bed of rice for a fulfilling meal.
- In Wraps: Use a large lettuce leaf or tortilla to create a refreshing wrap filled with this creamy delight.
- With Noodles: Combine it with cooked noodles for a heartier pasta dish.
- On a Picnic Plate: Serve it alongside grilled chicken or on a platter with fresh fruits and veggies for a lovely picnic spread.
Pro Tips for Success
To elevate the flavors, taste as you go, especially when seasoning. Make sure to chop your veggies finely for a delightful texture. If you want an extra punch of flavor, consider a dash of hot sauce or a sprinkle of fresh herbs.
Storage & Reheating
If you have leftovers (if you’re lucky!), store them in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze individual portions. When reheating, consider warming gently on the stove with a splash of water or dressing to refresh the flavors without losing texture.
Closing Paragraph
I encourage you to give this macaroni salad recipe a try! It’s a breeze to whip up, and you can make it uniquely yours by adding your favorite mix-ins. I can’t wait to hear how you customize it! Don’t forget to share your thoughts, rate the recipe, or leave a comment.
🎀 Final Thoughts (Emma’s voice)
Cooking is all about comfort and joy, and this macaroni salad captures that perfectly. From my kitchen to yours, I hope this dish brings a smile to your face and a warm feeling to your heart.
Follow me on Pinterest for more cozy, quick, and nostalgic recipes. If you loved this recipe, don’t miss my Chocolate Chip Cookie Brownies for another comforting favorite!
Creamy Macaroni Salad
Equipment
- Large pot
- Mixing bowl
- Whisk
- Colander
Ingredients
Salad Base
- 1/2 lb 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
- 1/2 cup dill pickles chopped
Creamy Dressing
- 1/2 cup mayonnaise (or vegan mayo)
- 1/2 cup Greek yogurt (or non-dairy yogurt)
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp sugar (optional – sub maple or honey)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Halfway through, add the frozen peas.
- Drain the pasta and peas, then rinse under cold water for 15 seconds to stop cooking. Set aside to cool.
- In a bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, pepper, and sugar until smooth.
- In a large mixing bowl, combine the cooled pasta and peas with diced bell pepper, grated carrot, chopped onion, celery, and dill pickles.
- Pour the dressing over the salad and mix well to coat evenly. Serve immediately or chill until ready to enjoy.