Description
A creamy, tangy macaroni salad with Greek yogurt, tangy apple cider vinegar, and crisp vegetables. Features elbow noodles, bell peppers, celery, onions, and sweet peas in a light yet rich dressing, perfect for gatherings or meal prep.
Ingredients
Short Pasta (Macaroni/Elbows) 1/2 Pound
Frozen Peas 1 Cup
Red Bell Pepper 1 Large, diced small
Red Onion 1 Small, finely chopped
Carrot 1 Large, grated
Celery 1 Stalk, finely chopped
Dill Pickles 2–3, chopped
Greek Yogurt 1/2 Cup
Mayonnaise 1/2 Cup
Apple Cider Vinegar 1 Tablespoon
Dijon Mustard 1 Teaspoon
Salt to taste
Black Pepper to taste
Optional sugar 1 Teaspoon
Instructions
Bring a large pot of salted water to a boil
Cook pasta according to package instructions until al dente, about 8-10 minutes
Add frozen peas to boiling water during the final 2 minutes of cooking; drain
In a large bowl, combine cooked pasta and peas with red bell pepper, red onion, carrot, and celery
In a separate bowl, whisk Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until smooth
Pour dressing over pasta mixture and toss to coat
Stir in chopped dill pickles
Optional: Add sugar to balance acidity
Chill for at least 1 hour before serving
Notes
Soak chopped red onion in cold water for 10 minutes to reduce sharpness; drain before adding to salad
Greek yogurt helps prevent greasy texture and reduces mayonnaise usage
Use frozen peas for convenience and vibrant color
Storage: Keeps well covered in refrigerator for 3-5 days
- Prep Time: 15
- Cook Time: 10
- Category: Healthy Salad Recipes for Busy Families
- Method: CookingandChilling
- Cuisine: American
Nutrition
- Serving Size: Approx.1.5cups
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg