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Macaroni Salad with Greek Yogurt Dressing

The perfect potluck summer salad. Made with elbow macaroni, bell peppers, celery, dill pickles, sweet peas, and cheddar cheese. Tossed with a tangy and creamy Greek Yogurt Dressing for an irresistible Macaroni Salad! Also a great make-ahead side!
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 347 kcal

Ingredients
  

For the salad

  • 1 lb cooked, regular size macaroni, rinsed and drained
  • 1/3 cup red, orange or yellow bell peppers diced small
  • 1/3 cup red onion, diced small
  • 1/2 cup celery, diced
  • 1/2 cup chopped dill pickles
  • 1 1/2 cups frozen, thawed green peas
  • 1 cup cheddar cheese, cut in 1 inch cubes optional

For the dressing

  • 3/4 cup full-fat Greek yogurt
  • 1/4 cup mayo optional- use 1/4 cup more Greek yogurt if not using mayo
  • 1 1/2 tsp Dijon mustard
  • 2 tbsp sweet relish
  • 2 tbsp pickle juice
  • 1 tbsp red wine vinegar
  • 1/8 tsp garlic powder
  • 1/2 tsp kosher salt, or to taste
  • 1/2 tsp ground black pepper

Instructions
 

  • Cook pasta according to manufactures directions. Rinse well with cold water and drain.
  • Prepare dressing by adding all ingredients to a small mixing bowl. Whisk until combined and creamy.
  • Add the pasta to a large bowl and top with prepared veggies, dill pickles, peas and cheddar cheese. Pour dressing over the top and fold gently to combine, making sure all the pasta is coated well in the dressing.
  • Cover with lid or plastic wrap and place in fridge for at least 30 minutes. Toss just before serving.

Notes

Tips:
  • Rinse pasta - Make sure that you rinse the pasta really well with cold water. If there is extra starch on the pasta, it will cause the sauce to thicken and be less creamy.
  • Use a colander- Rinse and drain the pasta giving it a good shake every now. The tubular shaped pasta will capture some of the water so make sure to move the pasta around after rinsing to release the extra water.
  • Use an oversized mixing bowl- This will make it much easier to toss and coat the ingredients well.
  • Make it a meal- Add 2 cups of grilled or shredded chicken for any easy weeknight dinner. Use a store-bought rotisserie chicken for an even faster meal. 
 
 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword bell peppers, Celery, Cheddar cheese, Dijon mustard, Greek yogurt, Green peas, Macaroni, mayo, Red onion, Red wine vinegar, Sweet relish