Description
A comforting and nostalgic homemade macaroni salad filled with fresh vegetables and a creamy dressing, perfect for family gatherings.
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 of 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
- Cook the pasta and peas: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. About halfway through, add the peas. Stir gently and watch as they brighten in color.
- Drain and cool: Once cooked, drain and rinse the pasta and peas under cold water. This stops the cooking and gives you that perfect al dente texture.
- Make the dressing: In a bowl, whisk together the mayonnaise, yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, pepper, and sugar.
- Combine and serve: In a large bowl, mix the cooled pasta and peas with the diced bell pepper, grated carrot, chopped onion, sliced celery, and dill pickles. Pour in the dressing and mix well until everything is evenly coated.
Notes
For the best flavor, allow the salad to chill in the fridge for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg