Name: Macaroni Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: ½ pound elbow macaroni or other short pasta; 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; ½ cup Greek 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)

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I love making this creamy macaroni salad whenever I need a simple, refreshing side dish that everyone enjoys. The combination of tender pasta, crisp vegetables, sweet peas, and a tangy mayo-yogurt dressing creates a colorful salad that is perfect for picnics, BBQs, potlucks, or even as an easy make-ahead lunch.

Macaroni Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ pound elbow macaroni or other short pasta

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

½ cup Greek 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)

Directions

I bring a large pot of salted water to a boil and cook the macaroni according to the package directions. About halfway through cooking, I add the frozen peas to the same pot.

I drain the pasta and peas, then rinse them briefly under cold water for about 15 seconds to stop the cooking process.

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

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

I pour the dressing over the salad and gently toss everything until evenly coated.

I serve the salad immediately or refrigerate it until chilled. I always give it a quick stir before serving for the best texture and flavor.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 326 kcal per serving

Variations

I sometimes add diced cheddar cheese for an extra creamy and savory twist.

I enjoy mixing in chopped hard-boiled eggs to make the salad even more filling.

I occasionally substitute chopped cucumbers for extra freshness and crunch.

I like adding crispy cooked when I want a smoky flavor.

I sometimes stir in fresh herbs like dill or parsley for a brighter finish.

Storage/Reheating

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

I always give the salad a good stir before serving because the dressing may thicken after chilling.

If the salad seems a little dry, I mix in a spoonful of Greek yogurt or mayonnaise to refresh the creamy texture.

I do not recommend freezing this salad because the dressing and vegetables can lose their texture after thawing.

Since this is a cold salad, I serve it straight from the refrigerator rather than reheating it.

FAQs

Can I make this macaroni salad ahead of time?

Yes. I actually prefer making it a few hours ahead because the flavors have more time to blend together.

Can I use a different type of pasta?

Yes. I can use shells, rotini, bow ties, or any short pasta that holds the creamy dressing well.

How can I make the salad lighter?

I simply replace some or all of the mayonnaise with additional Greek yogurt for a lighter version.

What can I serve with macaroni salad?

I like serving it with grilled chicken, burgers, hot dogs, barbecue ribs, sandwiches, or roasted vegetables.

Why should I rinse the pasta after cooking?

I rinse the pasta briefly to stop the cooking process and cool it quickly, helping the salad maintain the perfect texture.

Conclusion

I enjoy making this macaroni salad because it is creamy, colorful, and packed with fresh, crunchy vegetables. It is easy to prepare, perfect for making ahead, and always a favorite at gatherings or family meals. Whether I serve it at a summer picnic, a backyard BBQ, or alongside a weeknight dinner, I know this classic side dish will always be a crowd-pleaser.

📖 Recipe:

Macaroni Salad

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Author: Cheryl
Total Time: 30 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A creamy, colorful macaroni salad made with tender pasta, crisp vegetables, sweet peas, and a tangy mayo-Greek yogurt dressing. It's a refreshing side dish that's perfect for picnics, barbecues, potlucks, or meal prep.

Instructions

Bring a large pot of salted water to a boil and cook the macaroni according to the package directions. Add the frozen peas halfway through the cooking time.
Drain the pasta and peas, then rinse briefly under cold water for about 15 seconds to stop the cooking process. Drain well and let cool.
In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and optional sugar until smooth.
In a large mixing bowl, combine the cooled pasta and peas with the diced bell pepper, grated carrot, chopped red onion, sliced celery, and chopped dill pickles.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Serve immediately or refrigerate until chilled. Stir well before serving for the best texture and flavor.