Rainbow Macaroni Salad
A colorful and creamy macaroni salad featuring crisp vegetables and a lightly tangy dressing, perfect for picnics and potlucks.
Ingredients
Pasta
- 4 cups elbow macaroni
Vegetables
- 1 cup carrots, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup celery, diced
- 1/4 to 1/2 cup red onion, diced Use the smaller amount for a milder flavor.
- 1/4 cup scallions, sliced
Dressing
- 1 cup mayonnaise Full-fat or low-fat according to preference.
- 1 cup plain Greek yogurt
- 1/4 cup organic milk
- 2 teaspoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
Instructions
Cooking the Pasta
- Bring a large pot of heavily salted water to a boil.
- Cook the elbow macaroni according to the package directions until tender but still slightly firm.
- Drain the pasta and transfer it to a bowl or pot of ice-cold water to cool thoroughly.
Preparing the Salad
- While the macaroni cools, dice the carrots, bell peppers, celery, red onion, and scallions.
- In a large bowl, combine the mayonnaise, Greek yogurt, milk, yellow mustard, apple cider vinegar, and sugar. Stir until smooth.
- Drain the cooled pasta very well and add it to the dressing along with the diced vegetables.
- Fold gently until everything is evenly coated.
- Cover the bowl and refrigerate for a few hours before serving.
Notes
Chill the salad for at least a few hours for optimal flavor. If the salad seems dry, add a little mayonnaise mixed with apple cider vinegar to refresh it.