Macaroni Salad
This creamy and refreshing Macaroni Salad is the perfect no-bake summer dish that can be ready in under 30 minutes. It's a crowd-pleasing side for BBQs, picnics, and potlucks.
Ingredients
- 12 ounces elbow macaroni
- 3/4 cup mayonnaise light mayo works, but full-fat gives extra creaminess
- 1/4 cup whole milk Greek yogurt adds tang and cuts calories
- 2 tablespoons Dijon mustard Grey Poupon or French’s for mild heat
- 2 tablespoons apple cider vinegar white vinegar is fine too
- 1 teaspoon granulated sugar balances acidity; honey is a gentle swap
- 1 cup finely diced celery about 2 stalks; use crisp, fresh celery
- 1/2 cup finely chopped red onion soaked in cold water 5 minutes to tame bite
- 1/2 cup sweet bell pepper diced (mix red and yellow for color)
- 1/3 cup sweet pickle relish or 1 large dill pickle, finely chopped
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- hard-boiled eggs chopped (optional for extra protein and richness)
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni until just tender, about a minute shy of package directions. Drain and rinse under cold water, then shake off excess moisture.
- Whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, sugar, salt, and pepper in a bowl. Adjust seasoning to taste.
- In a large bowl, mix cooked macaroni, celery, red onion, bell pepper, and pickle relish. Pour dressing over and toss gently until well coated. Add chopped eggs if using.
- Cover the bowl and chill in the fridge for at least 20 minutes. Before serving, give it a final toss. Garnish with paprika or parsley if desired.
Notes
To adjust dressing consistency, reserve pasta cooking liquid. Taste dressing before tossing and adjust if needed. This salad can be stored in the refrigerator for up to 3 days.
Nutrition
Calories: 320kcal
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