Description
A flavorful and creamy macaroni salad that combines pasta, veggies, and a tangy dressing, perfect for any gathering.
Ingredients
- ½ pound short pasta (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)
- 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; can substitute with maple syrup or honey)
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the short pasta and cook according to the package instructions.
- Halfway through cooking, toss in the frozen peas.
- Once cooked, drain the pasta and peas, rinsing under cold water for about 15 seconds.
- In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper. Add sugar if desired.
- In a large bowl, combine the cooled pasta and peas with red bell pepper, carrot, red onion, celery, and dill pickles.
- Pour the dressing over the salad and mix gently to coat evenly.
- Serve immediately or chill in the fridge until ready to enjoy.
Notes
For added protein, consider mixing in cooked chicken or chickpeas. Adjust dressing for personal preferences.
