Description
A Southern-inspired macaroni salad that embodies warmth, family traditions, and the joy of togetherness.
Ingredients
Scale
- 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)
Instructions
- Cook the Pasta & Peas: Begin by bringing a large pot of salted water to a boil. Toss in the short pasta of your choice, stirring gently to prevent sticking. Follow package instructions, and add frozen peas halfway through.
- Drain & Cool: Once pasta is al dente, drain in a colander and rinse under cold water for about 15 seconds to halt cooking.
- Make the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and sugar until smooth.
- Combine and Serve: Mix cooled pasta and peas with freshly chopped vegetables. Pour the dressing over the top and stir until well combined.
Notes
Best served chilled; flavors deepen over time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing & Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg