Macaroni Salad
User Reviews
5
Macaroni Salad
Description
Macaroni Salad features cooked elbow macaroni mixed with frozen corn and peas, combined into a dressing of mayonnaise, honey, Dijon mustard, kosher salt, black pepper, and dill pickle juice. The dressing's slight sweetness and tang come from the honey and pickle juice, while mustard adds mild sharpness. Chopped dill pickles, diced red bell pepper, and sliced green onions contribute fresh crunch and layers of flavor. After the salad is assembled, it is best rested in the fridge for one to two hours to meld flavors. This salad can be served cold or at room temperature as a side dish. It can be prepared up to two days ahead and stored in an airtight container for 3 to 4 days, allowing flexibility in meal planning.
Ingredients
- 1 lb. elbow macaroni or other pasta shape
- 1/2 cup corn frozen
- 1/2 cup peas frozen
- 1 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup dill pickle juice
- 1/2 cup dill pickles chopped
- 1 red bell pepper diced into small pieces
- 1/2 cup green onion about 3-4 onions, sliced
Instructions
- Cook the macaroni in heavily salted boiling water according to directions. In the last 1 minute of cooking, add the frozen peas and frozen corn to the water.
- Meanwhile, in a large bowl, make the dressing. Whisk together the mayonnaise (1 cup), the honey (2 tablespoons), dijon mustard (1 tablespoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and dill pickle juice (1/4 cup).
- When the macaroni, peas, and corn are fully cooked, drain and rinse with cool water until the it has cooled off completely (check it so you can make sure it's cool to the touch). Shake off as much excess water as possible and add it to the bowl with the dressing.
- Add the chopped dill pickles (1/2 cup), diced red bell pepper (1), and sliced green onions (1/2 cup) to the bowl and mix everything together. For best results, allow to sit for 1-2 hours in the fridge for all the flavors to marry.
- Serve cold from the fridge or at room temperature.
Notes
- This macaroni salad can be prepared up to two days ahead and will keep well for 3-4 days when stored in an airtight container in the refrigerator.
- Alternate pasta shapes like rotini or gluten-free options such as chickpea pasta can be used in place of elbow macaroni.
- For a vegan version, substitute mayonnaise with a vegan alternative and replace honey with sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 343mg | 14% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 319IU | 6% |
| Vitamin C | 12mg | 13% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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