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To make a great macaroni salad, you need a few key items. First, you will want 2 cups of elbow macaroni. This pasta gives the salad its classic look and texture. Next, 1 cup of cherry tomatoes, halved, adds a sweet burst of flavor. For crunch, 1 cup of bell peppers, diced in red, yellow, and green will do the trick. 1 cup of cucumbers, diced brings a refreshing taste. We also add 1/2 cup of sweet corn, either canned or fresh, for some extra sweetness. Finally, 1/2 cup of red onion, finely chopped, adds a sharp flavor that balances everything. Feel free to mix up the veggies! You can use zucchini or carrots for a different crunch. Peas or broccoli can add color and more nutrients. Just be sure to chop them small. This keeps the salad easy to eat. You can even add avocado for creaminess. This makes it a little richer and adds healthy fats. The dressing is where you can get creative. You need 1/2 cup of mayonnaise for creaminess. If you want a lighter option, use 1/4 cup of Greek yogurt instead. It adds protein too! For tang, add 2 tablespoons of apple cider vinegar and 1 tablespoon of Dijon mustard. Don't forget 1 teaspoon of garlic powder for flavor. Finally, season with salt and pepper to taste. If you want a different flavor, swap mayonnaise for hummus or sour cream. Each option adds a unique twist. For the full recipe, check out the details above. To start, I bring a large pot of salted water to a boil. I add 2 cups of elbow macaroni and cook it until it is al dente, usually about 7 to 8 minutes. After cooking, I drain the pasta and rinse it under cold water. This step stops the cooking and cools the pasta. I set it aside for later. While the pasta cooks, I chop the veggies. I take 1 cup of cherry tomatoes and cut them in half. Next, I dice 1 cup of bell peppers in different colors, like red, yellow, and green. Then, I chop 1 cup of cucumbers and 1/2 cup of red onion into small pieces. I like to have a mix of colors and textures for a crunchy bite. In a medium bowl, I make the dressing. I combine 1/2 cup of mayonnaise and 1/4 cup of Greek yogurt. To this, I add 2 tablespoons of apple cider vinegar and 1 tablespoon of Dijon mustard. I sprinkle in 1 teaspoon of garlic powder and add salt and pepper to taste. I whisk everything together until it is smooth and creamy. Now it’s time to mix! In a large bowl, I add the cooled macaroni, chopped veggies, and 1/2 cup of sweet corn. I pour the dressing over the top and gently toss everything together. I want to make sure all the ingredients are well coated with the dressing. I cover the bowl with plastic wrap or a lid. I place it in the fridge for at least 30 minutes. This chilling time helps the flavors blend nicely. Before serving, I give the salad another gentle toss. I like to garnish it with fresh parsley for a pop of color. You can find the Full Recipe for this dish to get all the details. To cook the elbow macaroni just right, start with a large pot. Fill it with water and add a good amount of salt. This adds flavor to the pasta. Bring the water to a boil before adding the macaroni. Stir it right away to stop it from sticking. Follow the package time for cooking. You want it al dente, which means it should still have a bit of a bite. Once it's done, drain it and rinse with cold water. This halts the cooking and cools the pasta down fast. To make your macaroni salad pop, think about adding some zest. A squeeze of lemon juice brightens everything up. Fresh herbs like dill or basil can add a nice touch too. If you like spice, a pinch of cayenne pepper or hot sauce gives it a kick. You can also add a bit of sugar to balance the flavors. Taste the dressing before mixing it in. Adjust the salt and pepper to your liking. When serving your macaroni salad, presentation matters. Use a nice bowl for a pop of color. Garnish with fresh parsley or a sprinkle of paprika for flair. This salad is great for picnics or potlucks. You can serve it chilled or at room temperature. Pair it with grilled meats or sandwiches for a complete meal. For a fun twist, serve it in lettuce cups as a unique appetizer. Try this full recipe to get started! {{image_2}} You can easily add protein to your macaroni salad. Tuna is a classic choice. Just drain a can and mix it in. Chicken is also great. Use shredded rotisserie chicken for ease. You can even try chickpeas for a nice taste and texture. These additions make the salad more filling. Making a vegan macaroni salad is just as simple. Swap out the mayonnaise and Greek yogurt for vegan alternatives. You can use cashew cream or silken tofu blended until smooth. This keeps the creamy texture without any animal products. Add some nutritional yeast for a cheesy flavor. Fresh herbs can brighten the dish, too. I love changing the veggies based on the season. In spring, add peas and asparagus for a fresh crunch. In summer, zucchini and fresh corn make the salad light and sweet. In fall, roasted sweet potatoes and kale add warmth and flavor. Use what’s fresh and local to you. This keeps the salad exciting and tasty. For the full recipe, check out the recipe section. To keep leftover macaroni salad fresh, place it in an airtight container. This helps keep the flavors in and prevents it from drying out. Store it in the fridge for up to three days. When you want to eat it, stir it well. If it looks dry, add a bit of dressing to moisten it. I do not recommend freezing macaroni salad. It can change the texture of the pasta and veggies. If you must freeze it, do so without the dressing. When you want to eat it, thaw it in the fridge overnight. Mix in fresh dressing once it is thawed. This will help revive the flavors. To keep your salad ingredients fresh, store veggies separately until you mix them with the pasta. Use fresh produce for the best taste and crunch. Keep your dressing in a separate container. Add it to the salad just before serving. This helps keep everything crisp and vibrant. To make macaroni salad creamy, use a mix of mayonnaise and Greek yogurt. This blend adds rich flavor and texture. Aim for a 1:1 ratio for best results. You can adjust the amount based on your taste. The yogurt lightens the dish while the mayo brings richness. Yes, you can use different types of pasta! Bowtie, shells, or rotini all work well. Choose a pasta that holds dressing well. Make sure to cook it al dente to keep a nice bite. This way, the salad stays fresh and tasty. Macaroni salad lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Always check for signs of spoilage before eating. If it smells off or looks strange, it's best to toss it. Traditional macaroni salad is not gluten-free because of the pasta. However, you can use gluten-free pasta for a safe option. Many brands offer great gluten-free choices that taste good. This way, everyone can enjoy the salad! If you want to substitute mayonnaise, try using Greek yogurt or avocado. Both options add creaminess without the heaviness of mayo. You can also use vegan mayo or hummus for a plant-based twist. Each of these substitutes brings a unique flavor to the salad. For more details, check out the Full Recipe. You learned how to make a great macaroni salad. We covered the key ingredients, cooking steps, and flavor tips. You saw how to add proteins and make vegan versions too. Storing it right keeps it fresh for longer. Remember, customize it to fit your taste. Enjoy making this dish at home. Your macaroni salad will be a hit!

Macaroni Salad with Crunchy Veggies

Discover the ultimate Macaroni Salad with Crunchy Veggies that’s perfect for any gathering! This colorful and refreshing dish combines elbow macaroni with cherry tomatoes, bell peppers, cucumbers, and a creamy dressing made from mayonnaise and Greek yogurt. In just 45 minutes, you'll have a delicious salad ready to impress your guests. Click through to explore the full recipe and treat yourself to a burst of flavor!
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Ingredients
  

2 cups elbow macaroni

1 cup cherry tomatoes, halved

1 cup bell peppers (red, yellow, and green), diced

1 cup cucumbers, diced

1/2 cup sweet corn, canned or fresh

1/2 cup red onion, finely chopped

1/2 cup mayonnaise

1/4 cup Greek yogurt

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Veggies: While the pasta is cooking, chop the cherry tomatoes, bell peppers, cucumbers, and red onion into small, bite-sized pieces.

      Make the Dressing: In a medium bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Whisk together until smooth and well blended. Adjust seasoning to taste.

        Mix Everything Together: In a large mixing bowl, add the cooled macaroni, chopped vegetables, and corn. Pour the dressing over the mixture and gently toss until all the ingredients are well coated.

          Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it another gentle toss, and garnish with fresh parsley.

            Prep Time: 15 mins | Total Time: 45 mins | Servings: 6