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Macaroni Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
A creamy and colorful pasta salad perfect for picnics and gatherings, combining fresh vegetables with a tangy dressing.

Ingredients

Pasta & Peas

  • 0.5 pound short pasta (macaroni, elbows, rotini, or other)
  • 1 cup frozen peas

Vegetables & Pickles

  • 1 red bell pepper diced red bell pepper
  • 1 carrot grated carrot
  • 1 red onion finely chopped red onion
  • 1 rib celery (thinly sliced)
  • 0.5 cup dill pickles (chopped)

Dressing

  • 0.5 cup mayonnaise (or vegan mayo)
  • 0.5 cup Greek yogurt (or non-dairy yogurt)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon sugar (optional - sub maple or honey)

Instructions 

  • Cook pasta and add frozen peas halfway through; drain and rinse with cold water.
  • Whisk together mayonnaise, yogurt, vinegar, mustard, garlic powder, salt, pepper, and sugar to make the dressing.
  • Combine cooled pasta and vegetables with the dressing; mix well and serve immediately or chill.

Notes

Chill the salad for best flavor before serving.
Calories: 350kcal
Cost: $10
Course: Salad
Cuisine: American
Keyword: Pasta