Description

Macaroni salad is the quintessential summer dish that combines colorful vegetables with a creamy mayo-yogurt dressing, making it a perfect addition to any picnic, barbecue, or family gathering. This easy-to-make recipe is not only satisfying but also nutritious, thanks to the fresh ingredients like peas, bell peppers, and carrots. Versatile and customizable, you can tailor it to suit your taste by adding your favorite ingredients. Plus, it tastes even better the next day, making it a great option for leftovers.

Ingredients

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½ pound short pasta (macaroni, elbows, rotini)
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

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Instructions

Cook the pasta in a large pot of salted boiling water according to package instructions. Add frozen peas halfway through cooking.
Drain the pasta and rinse under cold water to stop cooking.
In a mixing bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, black pepper, and optional sugar.
In a large bowl, combine cooled pasta and peas with diced bell pepper, grated carrot, chopped onion, sliced celery, and dill pickles. Pour in the dressing and mix until all ingredients are well coated.
Chill in the refrigerator for at least one hour before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 300mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 6g
Cholesterol: 10mg