Homestyle Macaroni Salad
User Reviews
5
Homestyle Macaroni Salad
Description
This macaroni salad combines al dente elbow macaroni with finely diced red or green bell peppers, celery, and onions, garnished with green onions and a sprinkle of paprika. The dressing is a mixture of plain Greek yogurt and mayonnaise with white vinegar, Dijon and yellow mustards, and dried parsley, seasoned with garlic powder, salt, and black pepper for balanced tang and creaminess.
The salad is assembled by tossing the pasta and vegetables with about half the dressing to let flavors meld in the refrigerator. Additional dressing is added just before serving to maintain creaminess and avoid the noodles absorbing all the moisture. The texture is creamy with crisp fresh vegetables providing contrast.
This dish works well as a picnic or potluck side, suitable for make-ahead serving and complementing a variety of main dishes. It serves approximately four when using half a standard 16-ounce box of pasta but can be scaled up for larger groups.
Using multi-colored sweet mini peppers can add visual appeal. The salad maintains freshness for several days when chilled properly, making it convenient for advance preparation.
Ingredients
- 2 cups elbow macaroni (or approx 1/2 of a 16 oz box)
- 1 cup red bell pepper or green bell pepper, chopped
- 1 cup celery 4 stalks/ribs, finely diced
- ½ cup onion white or yellow, finely diced
- 2-3 TBSP green onion chopped, to garnish
- ⅛ tsp paprika
FOR THE DRESSING:
- ½ cup Greek yogurt plain, nonfat or lowfat
- ½ cup mayonnaise homemade or store-bought
- 2 TBSP white vinegar
- 1 TBSP Dijon mustard
- 1 TBSP yellow mustard
- 1/4-1/2 tsp parsley dried
- 1/4-1/2 tsp salt
- ¼ tsp garlic powder plus extra to taste
- salt additional, to taste
- black pepper additional, to taste
Instructions
- Cook the noodles per package directions and drain in a colander.
- To make the dressing, whisk together above ingredients. Pour half the dressing over the salad and chill to allow flavors to meld. When you're ready to serve, pour the remainder of the dressing over the salad and dig in!
- Stir in your chopped veggies and pour over approx half the dressing, mixing well.
- Steal a taste and feel free to adjust seasoning as needed.
- Extra garlic is common in this house as is lots of extra bell pepper and green onion - add whatever extra veggies/spices you'd like!
- Pop the entire bowl in the fridge, covered (along with a separate container of the remaining dressing) and allow to cool.
- Add the remainder of the sauce just before serving for maximum creaminess (otherwise those hungry noodles will absorb it all!)
- Dig in that very same day or up to four days later. This is a great potluck/party side dish that can be made in advance or whipped up and served fresh as a last minute addition! With pasta salads, anything goes!
Notes
- Using half a 16-ounce box of elbow macaroni yields about four 1/2 cup servings cooked.
- All one color or a mix of sweet mini peppers can be used for different looks and flavors.
- Adjust dressing quantity when scaling the recipe up, adding extra veggies and spices to match volume.
- The salad can be prepared a day ahead; add remaining dressing just before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 223mg | 9% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 25mg | 28% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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