Go Back
Natalie Robinson

Macaroni Salad

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ pound 230 grams short pasta macaroni, elbows, rotini, or other
  • 1 cup 150 grams frozen peas
  • 1 1 red bell pepper diced
  • 1 1 carrot grated
  • 1 1 red onion finely chopped
  • 1 rib 1 rib celery thinly sliced
  • ½ cup 60 g dill pickles chopped
  • Macaroni salad dressing
  • ½ cup 120 grams mayonnaise or vegan mayo
  • ½ cup 120 grams Greek yogurt or non-dairy yogurt
  • 2 tablespoons 2 tablespoons apple cider vinegar
  • 1 tablespoon 1 tablespoon Dijon mustard
  • 1 teaspoon 1 teaspoon garlic powder
  • 1 teaspoon 1 teaspoon salt
  • ¼ teaspoon ¼ teaspoon black pepper
  • 1 tablespoon 1 tablespoon sugar optional - sub maple or honey

Method
 

  1. 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.
  2. About halfway through the pasta’s cooking time, toss in 1 cup frozen peas directly into the same pot. They’ll cook perfectly along with the pasta.
  3. Drain & Cool - Once the pasta is cooked, drain it and immediately rinse it under cold water for about 15 seconds. This stops the cooking process and keeps the pasta from getting mushy.
  4. Make the Dressing – In a small bowl, whisk 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.
  5. 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, ½ cup dill pickles (all chopped) and the creamy dressing.
  6. Mix well. Serve immediately or chill in the fridge, covered, until ready to enjoy.