I’m not going to brag about it, but… this macaroni salad is something I can boast about! Packed with vegetables, sweet pickled relish and sprinkles of fresh dill. Plus, it’s light at Mayo so you can taste all the other ingredients, but it’s still delicious and creamy.
For more information on the benefits of macaroni salad, try the tuna salad.
Why our recipes
Quick and easy – ready in just 20 minutes! You can shine a light on Mayo and enjoy the other ingredients in person. Customize this recipe with recommended variations and mixins.
This macaroni salad has the perfect combo of texture and flavor. It never gets old! It’s creamy and crunchy, with a slight pop of peas sweetness and a soft chew from the cheese. You might say that this salad is not only a part of the party, but also a part of the party. Or, as you know, it’s a really good macaroni salad.
Ingredient Notes
Elbow Macaroni: Short pastas like fusilli, penne, and bowtie work well. For the gluten-free version, choose gluten-free pasta. Cheddar Cheese: You can use diced cheddar cheese or pepper jack for a slightly spicy kick. Red Onion: To taste the bite of fresh red onion, soak the chopped onion for about 10 minutes before adding it. Green onions and shallots are also milder alternatives. Celery and peppers: act as crunch. Celery is very mild and blends in, and red peppers are preferred for sweet bites, but you can use the color of the peppers. Frozen Peas: The most controversial ingredient in Mac salads. You can skip if necessary. Mayonnaise: For light options use plain Greek yogurt. Cider vinegar: You need sourness to balance the flavor. White or red wine vinegar can also be used. Fresh dill: I highly recommend freshness, but you can use a tablespoon of dry. Sweet Pickle Relish: We like sweet things, but we can also use dill pickle relish. Dijon Mustard: We like the strong, bold flavors of Dijon, but you can also use yellow mustard in the same amount.
Variations
Spice-up: Looking for a little more heat? Easy to add slices (or diced) fresh jalapeño. And instead of cheddar cheese, choose pepper jack for a bit more spice. While you’re in it, you can also add a bit of hot sauce.
Brighten it: If you’re still looking for a light option that’s tasty and creamy, use plain Greek yogurt instead of mayonnaise. Alternatively, remove the creamy sauce completely and add 2 tablespoons of extra virgin olive oil for the vinaigrette pasta salad.
Beef to simmer it: Add a little substance to the macaroni salad with pre-cooked chicken, diced ham, or crumbled bacon.
Mix in: A great addition to this salad is pickled, cucumber or sliced olives. All of this pairs well with the flavor profile of this recipe.
Chef Tips
Cook the pasta until the pasta is barely dente, then rinse the pasta immediately in cold water to stop the cooking process. The pasta will continue to soften as it absorbs some of the dressing. A dish that is only available on Al Dente will avoid additional softening, ranging from soft to mushy speed!
Make-ahead instructions
If you cook this dish the night before, it will absorb a considerable amount of dressing. Some people double the dressing ingredients when they move on. Another option is to place the pasta and all the vegetables in a bowl and leave the dressing separate until ready.
Storage Instructions
Place leftovers in an airtight container for up to 4 days. You can place plastic wrap on top of the bowl, but it will be better maintained when stored in a separate airtight container.
Freezing is not recommended as it bounces off when thawed.
A more delicious pasta salad…
More of our delicious pasta salad…
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