Macaroni Dill Salad
Bright, zesty, and irresistibly creamy, this Macaroni Dill Salad is a refreshing twist on a classic pasta salad! Featuring tender elbow macaroni tossed in a tangy dressing made with mayonnaise, Greek yogurt, fresh dill, and a splash of lemon juice, this dish is loaded with crunchy diced celery, sweet red bell pepper, and bold red onion for a medley of textures and flavors. Garlic powder and Dijon mustard add a subtle depth, while dill takes center stage, delivering its signature herby freshness in every bite. Perfect as a make-ahead dish, this easy salad comes together in just 25 minutes with minimal prep and pairs wonderfully with summer barbecues, picnic spreads, or as a light standalone meal. Serve chilled to let the vibrant flavors shine through!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 0.75 cup mayonnaise
- 0.25 cup plain Greek yogurt
- 2 tablespoons dill (fresh, finely chopped)
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 0.5 teaspoon garlic powder
- 1 stalk celery (diced small)
- 0.5 red bell pepper (diced small)
- 0.25 cup red onion (finely minced)
- salt (to taste)
- black pepper (to taste)
Instructions
Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 8-10 minutes.
Drain the cooked macaroni and rinse it thoroughly under cold water to stop the cooking process and cool it down. Set it aside to let it drain completely.
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, fresh dill, lemon juice, Dijon mustard, and garlic powder until smooth and creamy.
Add the diced celery, red bell pepper, and minced red onion to the bowl. Stir to combine with the dressing.
Gently fold in the cooled macaroni, ensuring all the pasta is evenly coated with the dressing and vegetables.
Season the salad with salt and black pepper to taste, adjusting to your preference.
Cover the mixing 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.
Before serving, give the salad a final stir and garnish with an extra sprinkle of dill, if desired. Enjoy cold or at room temperature!
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 15.1 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 448 mg | 10% | |
*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.
