Creamy Macaroni Salad with Vegetables and Dill Pickles Recipe
A creamy, tangy macaroni salad loaded with fresh vegetables and a zesty dressing made from mayonnaise and Greek yogurt. This quick and easy pasta salad is perfect as a side dish for picnics, barbecues, or everyday meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pasta & Vegetables
- ½ pound short pasta (macaroni, elbows, rotini, or other)
- 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
Dressing
- 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 maple syrup or honey)
Instructions
- Cook the Pasta & Peas: Bring a large pot of salted water to a boil. Add ½ pound of short pasta and cook according to the package instructions. About halfway through the pasta’s cooking time, add 1 cup frozen peas directly into the same pot to cook along with the pasta.
- Drain & Cool: Once the pasta and peas are cooked, drain them and immediately rinse under cold water for about 15 seconds to stop the cooking process and prevent mushy pasta.
- Make the Dressing: In a small bowl, whisk together ½ cup mayonnaise, ½ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon sugar until smooth and creamy.
- Combine and Serve: In a large bowl, add the cooled pasta and peas along with diced red bell pepper, grated carrot, finely chopped red onion, sliced celery, chopped dill pickles, and the prepared dressing. Mix everything well to combine. Serve immediately or cover and chill in the fridge until ready to enjoy.
Notes
- This salad can be made vegan by using vegan mayonnaise and non-dairy yogurt.
- Adjust the salt and sugar to taste based on your preference.
- For best flavor, let the salad chill for at least an hour before serving to allow the dressing to soak in.
- Leftovers keep well in the fridge for up to 3 days.
