Summer is almost here which means BBQ and picnic season are quickly approaching. Macaroni salad is a classic summer side dish that is perfect for bringing to a friends house or serving alongside your favorite main dishes. it’s one of those recipes that everyone loves and you truly can’t go wrong with it. I lightened my version up a tad by cutting the mayo with Greek yogurt and reducing the amount of sugar that is traditionally used plus I add a ton of crunchy veggies for texture and flavor. This recipe for classic macaroni salad will surely become one of your new favorite dishes to make all summer long!
There is nothing better than a pasta salad in the summertime and I love that it feeds a crowd without spending too much money and that you can customize it based on what ingredients you have on hand. For a macaroni salad typically its a mayo based pasta salad with crunchy vegetables like carrots, bell pepper, celery, and red onion. I like to add pickles to mine for a little extra brininess and crunch as well.
SO GOOD!
The dressing is a mayonnaise based dressing, but I like to cut it with some Greek yogurt and then add white vinegar, sugar, salt, pepper, and some dijon mustard to create a delicious savory with a touch of sweet creamy dressing that is perfect for coating the pasta and crunchy vegetables. Once mixed, the macaroni salad gets chilled and the flavors get even better!
The best part about this recipe is that is can be made in advance and will keep for a few days in your fridge. And in fact I think it tastes better the next day! I can’t wait for you to give this recipe a try for your next summer potluck or picnic. Everyone will be wanting the recipe!
Ingredients:
1 Lb. Macaroni Pasta
1/2 Cup Mayonnaise
1/2 Cup Greek Yogurt (I use full fat)
1 Tbsp. Dijon Mustard
1/4 Cup White Distilled Vinegar
1/4 Cup White Sugar
1 1/2 Tsp. Kosher Salt
1/2 Tsp. Black Pepper
1 Red Bell Pepper, diced small
2 Large Carrots, peeled and diced small
2 Large Celery Stalks, diced small
1/2 Red Onion, diced small (about 1/2 Cup)
1/2 Cup Chopped Dill Pickles
1 Tsp. Freshly Chopped Dill
Directions:
Boil pasta until al dente and then drain.
Place pasta on a large baking sheet after draining and allow to cool completely.
In the meantime make the dressing by whisking together mayo, yogurt, vinegar, dijon, sugar, salt, and pepper. Whisk until smooth.
In a large bowl add cooled pasta, chopped veggies, and the dressing. Toss to coat all ingredients.
Top with fresh dill and chill for at least two hours, but up to overnight when thoroughly chilled. (salad will keep for 3-4 days.)
This salad is so good y’all, just everything you want in a summer side dish. I can’t wait for you to make it!
