Macaroni Salad with Basil Dressing
Bright, fresh, and irresistibly creamy, this Macaroni Salad with Basil Dressing is a must-try twist on a classic dish. Tender macaroni pasta is tossed with crunchy celery, sweet cherry tomatoes, and a vibrant basil dressing made with Greek yogurt, mayonnaise, and zesty lemon juice. Blended with fresh basil and garlic, this dressing adds a fragrant, herbaceous flavor that's both refreshing and indulgent. Perfect for summer gatherings, picnics, or as a versatile side dish, this salad is elevated with the optional addition of Parmesan cheese for a savory, cheesy kick. Ready in under 30 minutes and served chilled for optimal flavor, it’s a crowd-pleasing recipe you’ll keep coming back to!
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Recipe Information
Ingredients
- 250 grams macaroni pasta
- 30 grams fresh basil leaves
- 120 grams mayonnaise
- 60 grams Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic clove
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small red onion
- 1 stalk celery stalk
- 100 grams cherry tomatoes
- 20 grams parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil and cook the macaroni pasta according to the package instructions (around 8-10 minutes) until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta cooks, prepare the basil dressing. In a food processor or blender, combine fresh basil leaves, mayonnaise, Greek yogurt, olive oil, lemon juice, garlic clove, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Chop the red onion into small, bite-sized pieces. Thinly slice the celery stalk, and halve the cherry tomatoes. Set the vegetables aside.
In a large mixing bowl, combine the cooked and cooled macaroni pasta with the chopped red onion, sliced celery, and halved cherry tomatoes.
Pour the basil dressing over the pasta mixture and toss gently to coat everything evenly.
If desired, sprinkle grated parmesan cheese over the salad for added flavor.
Chill the macaroni salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold and enjoy!
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 17.0 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 442 mg | 34% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1300 mg | 28% | |
*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.
