Macaroni Summer Salad
Bright, refreshing, and bursting with garden-fresh flavor, this Macaroni Summer Salad is the perfect dish for warm-weather gatherings or light lunches. Featuring tender elbow macaroni tossed with a colorful medley of crisp bell peppers, juicy cherry tomatoes, crunchy cucumber, and tangy red onion, this salad is elevated with a creamy dressing made from a delightful blend of mayonnaise, Greek yogurt, Dijon mustard, and a hint of fresh lemon juice. A sprinkle of fresh parsley adds a vibrant finishing touch, while a quick chill in the fridge allows the flavors to meld beautifully. Ready in just 30 minutes, this easy-to-make pasta salad is ideal for summer BBQs, potlucks, or picnics, and its zesty dressing is sure to make it an instant crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 large cucumber
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup mayonnaise
- 0.25 cup Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool completely before setting aside.
While the macaroni cooks, dice the red bell pepper, yellow bell pepper, and cucumber into small, bite-sized pieces. Halve the cherry tomatoes and finely dice the red onion.
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth and creamy.
Add the cooked and cooled macaroni, diced vegetables, cherry tomatoes, and red onion to the bowl with the dressing. Gently toss everything together until well combined.
Finely chop the fresh parsley and sprinkle it over the salad. Gently stir again to incorporate.
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour to let the flavors meld together.
Before serving, give the salad a quick stir to redistribute the dressing. Serve chilled and enjoy!
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 26.8 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1840 mg | 39% | |
*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.
