This is one of the most flavorful and easy Macaroni salads to make. Summertime is almost here and no one wants to spend a long time in the kitchen on a hot day. This Summertime Macaroni Salad is refreshing, meant to be eaten cold and has tons of flavor in it with a variety of ingredients.
This Macaroni salad is seasoned with dijon mustard, a little salt and pepper, which is optional and a perfect blend of yogurt, mayonnaise, white wine vinegar and honey. Simple ingredients for a massive flavor explosion.
It is always the perfect day when you have this Summertime salad in the refrigerator for hot days and no desire to cook. I personally like to keep a variety of cold salads in the refrigerator for those days.
You could pair this salad up with burgers, hot dogs, bratwurst or even grilled chicken or steak.
Is this salad considered Vegan?
This salad would be Vegan as long as you use a Vegan type of mayonnaise. Any other mayonnaise other than vegan will not be a vegan salad.
Should I rinse the macaroni before using it in the pasta salad?
I feel it is always best to rinse the pasta after cooking it. For one, it helps prevent the pasta from sticking, it also rinses off the starch.
Could I add bacon or ham to this?
You could definitely add either of those to the salad. You could add Chicken or Tuna also.
¼ cup Red Onion, diced
1 cup Red Bell Pepper, diced
1 cup Carrots, chopped
1 pound Elbow macaroni, cooked according to directions
3 Eggs, hardboiled, peeled and chopped
3/4 cup Celery, chopped
2 cups water
Green Onions for garnish
2 tsp Dijon mustard
2 tsp Honey
½ cup Mayonnaise
½ cup Greek Yogurt
1 ½ tbsp White wine vinegar
Salt to taste
Pepper to taste
How To Make Macaroni Salad
Step 1. After the pasta is done, drain and rinse
Step 2. In a large bowl combine the red bell peppers, carrots, hard boiled eggs, celery and red onion and add in the drained macaroni
Step 3. Toss to blend all ingredients
Step 4. In a mixing bowl combine the mayonnaise, salt and pepper, honey, mustard, yogurt and white wine vinegar, whisk to blend well
Step 5. Pour the sauce over the macaroni and vegetables and stir to combine
Step 6. Garnish with green onion
Step 7. Refrigerate until serving
- ¼ cup Red Onion, diced
- 1 cup Red Bell Pepper, diced
- 1 cup Carrots, chopped
- 1 pound Elbow macaroni, cooked according to directions
- 3 Eggs, hardboiled, peeled and chopped
- 3/4 cup Celery, chopped
- 2 cups water
- Green Onions for garnish
- 2 tsp Dijon mustard
- 2 tsp Honey
- ½ cup Mayonnaise
- ½ cup Greek Yogurt
- 1 ½ tbsp White wine vinegar
- Salt to taste
- Pepper to taste
1. After the pasta is done, drain and rinse
2. In a large bowl combine the red bell peppers, carrots, hard boiled eggs, celery and red onion and add in the drained macaroni
3. Toss to blend all ingredients
4. In a mixing bowl combine the mayonnaise, salt and pepper, honey, mustard, yogurt and white wine vinegar, whisk to blend well
5. Pour the sauce over the macaroni and vegetables and stir to combine
6. Garnish with green onion
7. Refrigerate until serving
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 243Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 76mgSodium 254mgCarbohydrates 24gFiber 2gSugar 4gProtein 8g
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