Macaroni Salad

Why You’ll Love This Recipe

I love this recipe because it comes together quickly with simple ingredients while still tasting fresh and satisfying. The combination of creamy dressing, crisp vegetables, and tender pasta creates a perfect balance of flavor and texture. I also like that it can easily be made lighter or fully dairy-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 pound short pasta such as 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
• 1/2 cup dill pickles, chopped
• 1/2 cup mayonnaise or vegan mayo
• 1/2 cup Greek yogurt or non-dairy yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sugar, maple syrup, or honey (optional)

Directions

I bring a large pot of salted water to a boil and cook the pasta according to the package instructions.

About halfway through the cooking time, I add the frozen peas directly into the same pot so they cook alongside the pasta.

Once the pasta is tender, I drain everything and rinse it briefly under cold water to stop the cooking process and cool the pasta.

In a small bowl, I whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and sugar until smooth and creamy.

In a large mixing bowl, I combine the cooled pasta and peas with the diced red bell pepper, grated carrot, chopped red onion, sliced celery, and chopped dill pickles.

I pour the dressing over the salad and mix everything together until evenly coated.

I serve the macaroni salad immediately or refrigerate it until chilled and ready to enjoy.

Servings and timing

This recipe makes 6 servings.

Preparation and cooking time: 20 minutes.

Variations

I sometimes add shredded cheddar cheese, chopped boiled eggs, or crispy bacon for extra richness. For more crunch, I like adding cucumbers or radishes. I can also use fresh herbs like dill or parsley for extra freshness.

storage/reheating

I store the macaroni salad in an airtight container in the refrigerator for up to 4 days.

Before serving leftovers, I sometimes stir in a little extra mayonnaise or yogurt because the pasta can absorb some of the dressing while chilling.

This salad is served cold and does not require reheating.

FAQs

Can I make macaroni salad ahead of time?

Yes, I actually think it tastes even better after chilling for a few hours because the flavors blend together.

What pasta works best for macaroni salad?

I like using elbow macaroni, rotini, or other short pasta shapes that hold dressing well.

Can I make this recipe dairy-free?

Yes, I can use vegan mayo and non-dairy yogurt for a fully dairy-free version.

Why should I rinse the pasta with cold water?

I rinse the pasta to stop it from overcooking and to keep the salad cool and fresh.

Can I add protein to the salad?

Yes, I can add grilled chicken, tuna, ham, or chickpeas for a more filling meal.

Conclusion

This macaroni salad is one of my favorite easy side dishes because it is creamy, crunchy, and full of fresh flavor. I love how simple ingredients come together to create a comforting salad that works for gatherings, meal prep, or everyday lunches.