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Homestyle Macaroni Salad
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Brief Description
This quick and easy homestyle macaroni salad is the perfect side dish for your Spring picnics and Summer barbecues!
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Main Ingredient
Pasta
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Category: Side dishes
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 8 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Macaroni measurements: a typical 16oz box of dry elbow macaroni will deliver around eight 1/2 cup servings once cooked. If you use half the box (8oz =1 + 3/4 cups of macaroni]) you'll wind up with 4 servings. This will help if you're trying to calculate how much you need for an intimate group. If you're feeding a crowd, by all means make the whole box and skip measuring entirely. Just make sure you whisk together some extra dressing and add extra veggies. For the peppers, you can use all one color or grab bag of multi-colored sweet mini peppers and get your rainbow on! I did this for the batch pictured in the photos. Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
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Posted By: DHAPP
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Posted On: Jul 22, 2021
Number of Servings:
Ingredients:
- 2 cups - Elbow macaroni (or approx 1/2 of a 16 oz box)
- 1 cups - Chopped red or green bell pepper
- 1 cups - Finely diced celery (4 stalks/ribs)
- 1/2 cups - Finely diced white or yellow onion
- 2 tablespoons - 2-3 tbsp chopped green onion to garnish
- 1/8 teaspoons - Paprika
- 1/2 cups - Plain nonfat or lowfat greek or vegan yogurt
- 1/2 cups - Homemade or store-bought vegan mayo
- 2 tablespoons - White vinegar
- 1 tablespoons - Dijon mustard
- 1 tablespoons - Yellow mustard
- 1/4 teaspoons - 1/4-1/2 tsp of dried parsley
- 1/4 teaspoons - 1/4-1/2 tsp of salt
- 1/4 teaspoons - Garlic poweder (plus extra to taste)
- - Any additional salt and pepper to taste
- 2 cups - Elbow macaroni (or approx 1/2 of a 16 oz box)
- 1 cups - Chopped red or green bell pepper
- 1 cups - Finely diced celery (4 stalks/ribs)
- 1/2 cups - Finely diced white or yellow onion
- 2 tablespoons - 2-3 tbsp chopped green onion to garnish
- 1/8 teaspoons - Paprika
- 1/2 cups - Plain nonfat or lowfat greek or vegan yogurt
- 1/2 cups - Homemade or store-bought vegan mayo
- 2 tablespoons - White vinegar
- 1 tablespoons - Dijon mustard
- 1 tablespoons - Yellow mustard
- 1/4 teaspoons - 1/4-1/2 tsp of dried parsley
- 1/4 teaspoons - 1/4-1/2 tsp of salt
- 1/4 teaspoons - Garlic poweder (plus extra to taste)
- - Any additional salt and pepper to taste
Directions:
1. Cook the noodles per package directions and drain in a colander.
2. To make the dressing, whisk together above ingredients. Pour half the dressing over the salad and chill to allow flavors to meld. When you're ready to serve, pour the remainder of the dressing over the salad and dig in!
3. Stir in your chopped veggies and pour over approx half the dressing, mixing well.
4. Steal a taste and feel free to adjust seasoning as needed.
5. Extra garlic is common in this house as is lots of extra bell pepper and green onion - add whatever extra veggies/spices you'd like!
6. Pop the entire bowl in the fridge, covered (along with a separate container of the remaining dressing) and allow to cool.
7. Add the remainder of the sauce just before serving for maximum creaminess (otherwise those hungry noodles will absorb it all!)
8. Dig in that very same day or up to four days later. This is a great potluck/party side dish that can be made in advance or whipped up and served fresh as a last minute addition! With pasta salads, anything goes!
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