Description

A creamy macaroni salad made with short pasta, crisp vegetables, dill pickles, and a mayo Greek yogurt dressing perfect for summer barbecues and potlucks.

Ingredients

1/2 lb short pasta

1 carrot, grated

1 celery rib, diced

1 red bell pepper, chopped

1 red onion, finely chopped

1 cup frozen peas

1/2 cup dill pickles, chopped

1/2 cup mayonnaise

1/2 cup Greek yogurt

1 tbsp Dijon mustard

2 tbsp apple cider vinegar

1 tbsp sugar

1 tsp salt

1/4 tsp black pepper

1 tsp garlic powder

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Instructions

1. Cook pasta until al dente, drain and rinse with cold water.

2. Whisk mayonnaise, Greek yogurt, mustard, vinegar, sugar, salt, pepper, and garlic powder.

3. Add pasta and vegetables to bowl.

4. Mix until evenly coated.

5. Refrigerate at least 1 hour before serving.

Notes

Chill before serving for best flavor.

Store in refrigerator up to 4 days.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Side Dish
Method: Mixed
Cuisine: American