Always feel free to ramp up the sea salt, vinegar, mustard, etc.I use gluten-free elbow macaroni noodles, but you can go with your favorite macaroni noodles.Cook up 4 to 6 strips of thick cut bacon, chop them up and serve on top of the macaroni salad for some extra flavor and crunch.Add sun-dried tomatoes, feta cheese, kalamata olives, capers, and/or artichoke hearts to give this macaroni salad a Mediterranean vibe.Pasta salad is always better after it sits! I recommend preparing this macaroni salad 6 to 24 hours in advance for best results. As the macaroni salad sits in the refrigerator, the dressing will thicken up and become more luscious. Note: After mixing everything together, the dressing will seem watery. If desired, add more vinegar and/or mustard. Transfer the cooked and cooled macaroni to the mixing bowl and stir everything together until combined.Īdd sea salt and black pepper to taste. While the noodles are cooking, add all of the ingredients for the dressing to a mixing bowl and stir together until well-combined.Īdd the chopped bell pepper, red onion, celery, dill pickles and chopped hard-boiled eggs and stir well. Note: I add a few tablespoons of avocado oil to the boiling water while cooking the pasta noodles, which helps them not stick together once drained. Drain into a colander and immediately run cold water over the noodles to help cool them down and to remove excess starch.
#Simple macaroni salad recipe with mayo how to#
Let’s get into it! How to Make Macaroni Salad:Ĭook the macaroni noodles according to package instructions. It’s super straight-forward and actually pure joy to prepare. The fresh veggies make this macaroni salad taste nice and vibrant and snappy, leaving that refreshing essence to keep you making it again and again.īarbecues, picnics, meal prep, dinner with friends…whatever the occasion, this macaroni salad is here for you! I prefer using Greek yogurt for the dressing in this macaroni salad as opposed to mayonnaise, but don’t you worry – if you love mayo, feel free to make the swap! It will make the dressing even creamier. I made it a bit lighter than a traditional heirloom recipe, but it’s still loaded with flavor and that creamy appeal without being overly rich or heavy. You can substitute with fresh chives if they’re available. Green onion: scallions add a mild onion flavor to the dish.
Cucumber: I prefer seedless English cucumber, which you don’t even need to peel. Fresh, creamy, easy classic Macaroni Salad recipe made mayo-free! This simple macaroni salad will surely be a family favorite! Serve it up at your gatherings for a lovely side dish.Ĭhilled summer salads bring so much joy to life, and this macaroni salad just nails it. Frozen peas: thaw the peas first, then toss them into the bowl Sweet red bell pepper: substitute with any other color sweet bell pepper.
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