Creamy Macaroni Salad
This classic macaroni salad is creamy, crunchy, and always the first bowl to disappear at cookouts. Loaded with elbow pasta, sweet peas, colorful veggies, and a tangy yogurt-mayo dressing, it's like summer gave you a high five—straight in the taste buds.
Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Box grater
Ingredients
- 8 ounces about 3 cups elbow macaroni
- 1 cup frozen peas
- 1 red bell pepper diced
- 1 medium carrot grated
- 1 small red onion finely chopped
- 1 rib celery chopped
- ½ cup chopped dill pickles
- ½ cup mayonnaise regular or vegan
- ½ cup Greek yogurt or non-dairy yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow or Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions. Halfway through, toss in the frozen peas. Cook until the pasta is al dente—not mushy. Drain and rinse under cold water for about 15 seconds to stop the cooking.
- Mix the Dressing: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, mustard, sugar, salt, garlic powder, and black pepper until smooth and creamy.
- Add the Veggies: To the bowl with the dressing, add the grated carrot, diced red bell pepper, chopped red onion, chopped celery, and chopped pickles.
- Combine Everything: Add the cooled pasta and peas to the bowl. Stir everything together until it’s fully coated in the creamy dressing.
- Serve or Chill: Serve immediately or cover and chill in the fridge. It tastes even better after sitting for 30 minutes or more, letting the flavors come together. If prepping a day ahead, stir in a little lemon juice or extra dressing before serving to freshen it up.