Description
This Easy Macaroni Salad is a creamy and flavorful dish perfect for picnics, barbecues, or a refreshing side. Featuring tender elbow pasta mixed with crisp bell peppers, diced eggs, cheddar cheese, and a tangy dressing made from mayonnaise, yogurt, and apple cider vinegar, this salad offers a delightful balance of textures and tastes. It’s easy to prepare and can be made ahead of time, allowing the flavors to meld beautifully.
Ingredients
Salad Ingredients
- 2 cups dry elbow pasta
- 2 large hard-boiled eggs, chopped
- 1 red bell pepper, diced
- 1 red onion, diced
- 2 stalks celery, diced
- 1/4 cup green onions, chopped
- 1/2 cup pickles, diced
- 1 can sweet corn, drained and rinsed
- 2 cups diced cheddar cheese
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt (whole milk or Greek)
- 1 tablespoon sugar
- 2 tablespoons pickle juice
- 3 tablespoons fresh parsley leaves, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the dry elbow pasta according to package instructions until al dente. Drain thoroughly and transfer the pasta to a large bowl to cool to room temperature.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, plain yogurt, sugar, pickle juice, chopped parsley, apple cider vinegar, Dijon mustard, garlic powder, kosher salt, and freshly ground black pepper until smooth and well combined.
- Combine salad ingredients: Add the chopped hard-boiled eggs, diced red bell pepper, red onion, celery, green onions, pickles, sweet corn, and diced cheddar cheese to the cooled pasta. Pour the dressing over and gently toss everything together until evenly coated.
- Chill: Cover the bowl tightly and refrigerate the macaroni salad for at least 2 hours, allowing the flavors to meld. It can be stored chilled for up to 2 days for optimal taste.
- Serve: Before serving, give the salad a gentle stir and garnish with additional chopped parsley or green onions if desired. Serve cold as a refreshing side dish.
Notes
- For a tangier flavor, adjust the amount of apple cider vinegar or pickle juice in the dressing.
- Use Greek yogurt for a thicker, creamier dressing and added protein.
- This salad keeps well in the refrigerator for 2 days but is best enjoyed within the first day.
- To make it vegetarian, ensure the pickles and mayonnaise are free from animal-derived ingredients.
- For best texture, avoid overcooking the pasta—al dente works best to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
