Macaroni salad is a classic summer dish that never disappoints. Easy to make, colorful, and full of crunch, it’s a go-to for BBQs, picnics, potlucks, or any time you crave a creamy, veggie-packed pasta salad.
If you love simple, refreshing sides, also check out our coleslaw, dill potato salad, broccoli salad, and creamy cucumber salad.
Why This Macaroni Salad Works
What makes this macaroni salad so special? It’s all about the dressing! 😍
A creamy, tangy combination of mayonnaise and Greek yogurt gives it irresistible flavor and richness without feeling heavy. Add plenty of crunchy, fresh vegetables, and you have a salad that’s vibrant, colorful, and satisfying.
Serve it alongside BBQ tofu, zucchini fritters, black bean burgers, lentil patties, or thick slices of focaccia. This pasta salad is versatile and always hits the spot.
Ingredients
Salad:
- ½ lb short pasta (elbow macaroni, rotini, fusilli, or ditalini)
- 1 cup frozen peas
- 1 red bell pepper, diced
- 1 carrot, grated
- 1 red onion, finely chopped
- 1 celery rib, thinly sliced
- ½ cup dill pickles, chopped
Dressing:
- ½ cup mayonnaise (or vegan mayo)
- ½ cup Greek yogurt (or non-dairy yogurt)
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp sugar (optional; can use maple syrup or honey)
Instructions
1. Cook Pasta & Peas
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. About halfway through, toss in the frozen peas—they’ll cook perfectly alongside the pasta.
2. Drain & Cool
Drain the pasta and rinse quickly under cold water for about 15 seconds to stop the cooking process and prevent mushy noodles.
3. Make the Dressing
In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, pepper, and sugar until smooth and creamy.
4. Combine & Serve
In a large bowl, combine the cooled pasta and peas with the bell pepper, carrot, red onion, celery, pickles, and dressing. Toss until everything is evenly coated.
Serve immediately, or cover and chill in the fridge to let the flavors meld. If the salad seems dry after chilling, stir in an extra spoonful of mayo or yogurt.
Tips for the Best Macaroni Salad
- Salt the pasta water: It’s your first chance to add flavor, which is especially important for cold salads.
- Quick rinse: Rinse pasta for just 15 seconds to cool it without losing taste.
- Creamy & light: Mixing mayo with Greek yogurt keeps it creamy but tangy and lighter than mayo alone.
- Add crunch: Carrots, bell pepper, celery, and pickles give texture and freshness.
- Chill for flavor: Letting it sit in the fridge enhances flavor and helps the salad firm up.
- Customize: Swap veggies, add herbs, or toss in plant-based protein like chickpeas for variety.
Substitutions
- Pasta: Fusilli, rotini, ditalini, or classic elbow macaroni
- Frozen peas: Edamame or fresh green peas
- Bell pepper: Cherry tomatoes or yellow pepper
- Celery: Thinly sliced radishes
- Red onion: Shallots or green onions
- Carrot: Sweet corn for color and sweetness
- Pickles: Sweet, sour, dill, relish, capers, or olives
- Dressing: Use vegan mayo and non-dairy yogurt for a dairy-free version
Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Stir before serving, and add a little extra mayo or yogurt if it looks dry.
Why You’ll Love This Salad
This creamy macaroni salad is simple, vibrant, and packed with vegetables. It’s light enough for summer meals, creamy enough to satisfy, and colorful enough to brighten any table. Perfect for potlucks, picnics, or a quick weeknight side!