A Different Macaroni Salad
Elevate your next cookout or family gathering with "A Different Macaroni Salad," a vibrant twist on the classic dish that’s both creamy and refreshing. This recipe combines tender elbow macaroni with a colorful medley of red bell pepper, crisp cucumber, grated carrot, and zesty red onion, all tied together with a bright dressing made from tangy Greek yogurt, mayonnaise, and a touch of apple cider vinegar and honey for balance. Fresh parsley adds a pop of flavor, while a hint of Dijon mustard brings subtle sophistication. Perfectly chilled and bursting with texture and taste, this macaroni salad is a deliciously unique side dish that pairs well with grilled favorites, picnics, or potlucks. Ready in just 23 minutes and serving six, it’s a quick and satisfying addition to your recipe repertoire!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 medium red bell pepper
- 1 medium cucumber
- 1 medium carrot
- 0.5 medium red onion
- 2 tablespoons fresh parsley
- 0.5 cup mayonnaise
- 0.25 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions, about 8 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
Prepare the vegetables: Dice the red bell pepper, cucumber, and red onion into small, even pieces. Grate the carrot using a box grater. Finely chop the fresh parsley.
Make the dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and well combined.
Combine the salad: In a large mixing bowl, combine the cooled macaroni, diced vegetables, grated carrot, and parsley. Pour the dressing over the top and toss gently until all ingredients are evenly coated.
Chill the salad: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together.
Serve and enjoy: Give the macaroni salad a gentle stir before serving. Taste and adjust with additional salt or pepper if needed. Serve chilled as a side dish or light meal.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1643 mg | 71% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 38.6 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 946 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
