Description
Creamy southern macaroni salad brings classic comfort to picnic tables with its zesty blend of pasta, mayo, and crisp vegetables. Cool and tangy flavors invite you to savor each refreshing bite of this beloved summer side dish.
Ingredients
Scale
Pasta:
- 0.5 pounds (226 grams) elbow macaroni or other pasta
Vegetables:
- 1 cup frozen peas
- 1 red bell pepper, diced
- 1 carrot, grated
- 1 red onion, finely chopped
- 1 rib celery, thinly sliced
- 0.5 cup dill pickles, chopped
Dressing:
- 0.5 cup vegan mayo or regular mayo
- 0.5 cup Greek yogurt or non-dairy yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon mustard (yellow or Dijon)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 0.25 teaspoon black pepper
Instructions
- Boil pasta in salted water for 8-10 minutes until al dente, ensuring it remains firm. Immediately drain and cool under cold running water to stop cooking process.
- Dice vegetables into uniform, small cubes to create a balanced texture and visual appeal throughout the salad.
- Whisk creamy dressing ingredients in a separate container, blending until smooth and well-incorporated, creating a tangy and rich coating.
- Gently fold dressing into pasta and vegetable mixture, ensuring every ingredient is evenly distributed and coated.
- Refrigerate salad for minimum 60 minutes to allow flavors to meld and develop, creating a more cohesive and delicious dish.
- Before serving, give the salad a quick stir to redistribute dressing and adjust seasoning if needed. Serve chilled for optimal taste and texture.
Notes
- Use slightly overcooked pasta for a softer, more absorptive texture that soaks up dressing better.
- Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent clumping.
- Consider swapping mayo with Greek yogurt or vegan mayo for a lighter, healthier version that reduces calories and fat.
- Chop vegetables uniformly to ensure even distribution and consistent bite in each forkful of salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 312 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 5 mg