Macaroni Pasta Salad
Creamy, colorful, and bursting with fresh flavors, this Macaroni Pasta Salad is the ultimate side dish for any occasion. Perfectly al dente elbow macaroni is tossed in a velvety dressing made from a delicious blend of mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, and a touch of honey for sweetness. Crisp celery, grated carrot, diced red bell pepper, and finely chopped red onion add texture and a vibrant pop of color, while fresh parsley brings a hint of herby brightness to every bite. Easy to prepare in just 25 minutes, this chilled pasta salad is a crowd-pleasing addition to summer barbecues, potlucks, or family dinners. Make it ahead of time for even more flavor, and serve it cold as a refreshing, satisfying dish.
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Celery, chopped
- 1 cup Carrot, grated
- 0.5 cup Red bell pepper, diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool the pasta completely. Set aside.
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth and creamy. This will be the dressing for the pasta salad.
Add the cooled macaroni to the bowl with the dressing. Stir gently to coat the pasta evenly.
Fold in the chopped celery, grated carrot, diced red bell pepper, finely chopped red onion, and chopped parsley. Mix until all the ingredients are evenly distributed.
Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a final stir and adjust the seasoning with additional salt and pepper, if needed. Serve chilled and enjoy!
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 225.8 g | 82% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 35.1 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1708 mg | 36% | |
*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.
