Description
A crowd-pleasing macaroni salad filled with fresh vegetables and a creamy dressing, perfect for potlucks and family gatherings.
Ingredients
Scale
- ½ pound short pasta (macaroni, elbows, rotini, or your choice)
- 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 and peas: Bring a large pot of salted water to a boil. Add ½ pound short pasta and cook according to the package instructions. About halfway through, toss in 1 cup frozen peas into the same pot.
- Drain and cool: Once cooked, drain the pasta and rinse under cold water for about 15 seconds.
- Make the dressing: Whisk together 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.
- Combine and serve: In a large bowl, add the cooled pasta and peas, then add 1 red bell pepper, 1 carrot, 1 red onion, 1 rib celery, and ½ cup dill pickles. Pour the dressing over everything and mix well. Serve immediately or chill in the fridge.
Notes
Store leftovers in an airtight container for up to 4 days. If the salad seems dry after being stored, simply add a tablespoon of mayo or yogurt to refresh it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg