It’s true, this summer time Classic Macaroni Salad will always be on the menu because it’s quick to prepare using cooked macaroni pasta, freshly diced vegetables like bell peppers and celery all tossed in a creamy tangy dressing. I add a little tarragon and it’s amazing! 🙂
Classic Macaroni Salad
Sure you had to shoo the flies away, everybody wanted in on the grub!
Well I’ve changed my family recipe from the heavy mayonnaise dressing to a healthier Greek yogurt base, used apple cider vinegar and added some tarragon in the dressing.
What is in a Classic Macaroni Salad?
Cooked pasta, typically elbow style pasta. Lots of diced, colored bell peppers, red onion and celery. The salad dressing uses Greek yogurt, apple cider vinegar, dijon mustard, sugar and salt and black pepper. To add some herbal flavor, I like to sprinkle in some dried tarragon. It adds a wonderful dimension!
Should I rinse the pasta?
Yes you can to help stop the cooking process and cool it down quicker. This will be a chilled salad. I do not recommend rinsing your past a if its a hot meal, plus the starches in the residual cooking water assist in thickening your sauce!
How do you store Macaroni Salad?
This macaroni salad will stay good refrigerated for up to 3 to 5 days. Just cover the bowl with plastic wrap, or store in an airtight container.
What to serve with this salad?
- Southern Fried Chicken
My Southern Fried Chicken recipe starts with a hot sauce, buttermilk brine, and a well seasoned, flour and cornstarch crust for maximum crunch! This is a true family favorite and delivers on crunch, flavor and juicy chicken on the inside.
- Kansas City Style Ribs
These are typically characterized by the thick, sticky sauce brushed on in the last 30 minutes of cooking. The dry rub and sauce are on the sweet side using a brown sugar base, but are balanced with chili powder and pepper, producing some truly finger licking good ribs.
- BBQ Smoked Meatloaf
Smokey sweet, tender and with little effort on your part, you can deliver this BBQ Smoked Meatloaf made right on your grill and not heat up the kitchen!
- Old Fashioned Cherry Crisp
Bing cherries covered in a simple flour, sugar, oat and egg crumble that gets melted butter poured on top and baked to a golden brown.
- Gramma’s Easy Berry Cobbler
A tasty, buttery batter that gets poured over fresh seasonal berries of choice is baked to a golden brown and is ready for a scoop of ice cream or whipped cream.
- Easy Apple Crisp
For me, this has to be the easiest apple crisp recipe and it’s all thanks to my Gramma. Made using peeled and chopped Granny Smith apples, this has a crunchy, buttery cinnamon topping all made from using basic pantry items
Classic Macaroni Salad
- 8 oz elbow macaroni
- 1 cup each red, orange and yellow bell pepper diced
- 1 cup celery diced
- 1/2 cup red onion diced
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 1/2 tbsp apple cider vinegar (See Note 1)
- 2 tsp dijon mustard
- 2 tsp sugar
- 1/2 tsp dried tarragon
- Salt and freshly ground black pepper (See Note 2)
- Cook macaroni in heavily salted water according to package directions. Drain and rinse with cold water until completely cool. Let drain very well.
- In a mixing bowl whisk together the mayonnaise, Greek yogurt, vinegar, mustard, sugar, tarragon and season with salt and pepper to taste.
- Add drained, cooled macaroni to a large mixing bowl along with bell peppers, celery and red onion.
- Pour dressing over top and toss mixture to evenly coat. Chill covered for 1 hour in refrigerator. Toss to mix again before serving. Season to taste.
- White wine vinegar can be substituted for the apple cider vinegar.
- To add a bit of a kick, feel free to add a pinch of red pepper flakes to the dressing, too.