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–+ servings
A bowl of colorful macaroni salad with vegetables and dressing

Macaroni Salad

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A delicious and customizable macaroni salad featuring a creamy dressing and crunchy vegetables, perfect for gatherings, picnics, and everyday meals.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Seasoning
  • 250 g macaroni elbow pasta
  • 1.5 tbsp salt (for cooking pasta)
Vegetables
  • 1 cup celery, finely sliced (1 stalk)
  • 3/4 cup red capsicum/bell peppers, finely diced (1 small)
  • 3/4 cup green onions, finely sliced (1 large stem)
  • 1 medium carrot, grated (using a standard box grater)
Dressing
  • 1/2 cup mayonnaise (such as Hellmann’s, Best Foods, or S&W)
  • 1/2 cup yogurt or sour cream (full or low fat)
  • 1 tbsp cider vinegar
  • 2 tsp Dijon mustard
  • 2 tsp sugar
  • 3/4 tsp garlic powder
  • 1 1/4 tsp salt
  • 1/2 tsp pepper

Method
 

Cooking the Pasta
  1. Begin by bringing a large pot of salted water (about 4 to 5 liters/quarts) to a boil.
  2. Add the macaroni and cook it according to the packet directions.
  3. Once cooked, drain the pasta and let it cool.
Preparing the Dressing
  1. While the pasta cools, mix your dressing ingredients in a separate bowl: mayonnaise, yogurt or sour cream, cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper.
Combining Ingredients
  1. Combine the cooled pasta in a large bowl with the finely sliced celery, diced capsicum, sliced green onions, and grated carrot.
  2. Pour the dressing over the pasta mixture and toss until everything is well-coated.
  3. Adjust the flavor by adding more salt, sugar, or vinegar to taste.
  4. Set the salad aside for at least 20 minutes to allow the flavors to meld, then serve at room temperature.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 3gSodium: 700mgFiber: 2gSugar: 4g

Notes

For extra crunch, consider adding diced pickles, olives, or even crispy bacon bits. Letting the salad sit for a bit allows the flavors to develop, making it taste even better the next day! Store leftovers in an airtight container in the refrigerator for 3 to 5 days, or freeze for up to a month.
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