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Macaroni Salad

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A delicious and colorful macaroni salad perfect for picnics, barbecues, and family gatherings, blending fresh vegetables and creamy dressing for a satisfying dish.

Ingredients

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  • 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 (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)

Instructions

  1. Bring a large pot of salted water to a rolling boil.
  2. Add ½ pound of short pasta and cook according to the package instructions.
  3. Halfway through cooking, add 1 cup of frozen peas.
  4. Drain the pasta and peas, then rinse them under cold water for about 15 seconds.
  5. In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper. Add sugar if desired.
  6. In a large mixing bowl, combine the cooled pasta and peas with the diced red bell pepper, grated carrot, chopped red onion, sliced celery, and dill pickles.
  7. Pour the dressing over the salad and mix well.
  8. Serve immediately, or chill in the fridge until ready to enjoy.

Notes

Experiment with additional vegetables or herbs to customize the flavor. Chilling the salad helps flavors meld beautifully.

Nutrition

Find it online: https://sousviderecipe.com/macaroni-salad/