Description

A refreshing and creamy macaroni salad loaded with crisp summer veggies, dressed in a tangy mayo-based sauce—perfect for picnics, potlucks, or backyard barbecues.

Ingredients

Units Scale

12 oz elbow macaroni
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or sugar
1 cup diced celery
1 cup diced red bell pepper
1/2 cup diced red onion
1 cup frozen peas, thawed
1/2 cup shredded carrot
1 tablespoon finely chopped fresh parsley
1 teaspoon dried dill (optional)
Salt and freshly ground black pepper, to taste

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Instructions

Cook macaroni according to package directions until al dente. Drain and rinse under cold water; drain again and transfer to a large mixing bowl.
In a separate bowl, whisk together mayonnaise, sour cream (or yogurt), apple cider vinegar, Dijon mustard, honey (or sugar), dried dill, salt, and pepper until smooth.
Add diced celery, red bell pepper, red onion, thawed peas, shredded carrot, and chopped parsley to the macaroni.
Pour the dressing over the pasta and vegetables. Stir gently until everything is evenly coated.
Taste and adjust seasoning with extra salt, pepper, or a splash more vinegar if desired.
Cover and chill in the refrigerator for at least 1 hour (preferably 2–3 hours) to let flavors meld.
Before serving, give it a gentle stir and garnish with a sprinkle of fresh parsley or extra dill.

Notes

Make it ahead of time: prepare a day in advance for maximum flavor; stir before serving.
Customize: add diced cucumber, cherry tomatoes, chopped red grapes, or crumbled bacon for extra texture.
To lighten it up, use half mayonnaise and half Greek yogurt/sour cream.

Nutrition

Serving Size: 1 cup
Calories: 260 kcal
Sugar: 4 g
Sodium: 350 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 10 mg