Description
Here are my secrets to the best Classic Macaroni Salad - ever! Lots of colorful, crunchy veggies, a fresh, creamy dressing, and the perfect balance of sweet and tangy. Perfect for summertime barbecues and picnics!
Ingredients
Units
Scale
- 1 lb macaroni
- 1 tablespoon vegetable oil
- 1/2 red onion, about a half a cup
- 3/4 cup mayonnaise, (5.8oz, 165g) click here for Homemade Mayonnaise
- 1 1/4 cups full fat yogurt (10.9oz, 310g)
- 3 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard (or regular)
- 1/4 cup sweet pickle relish (2.5oz,70g)
- salt and pepper to taste (I use about 2 teaspoons salt)
- 1 1/2 cups carrot, cut in pea-sized dice
- 1 1/2 cups celery, cut in pea-sized dice
- 1 1/2 cups red bell pepper, cut in pea-sized dice
Instructions
For the macaroni:
- Cook the macaroni in salted, boiling water until al dente.
- Drain and rinse with cold water until macaroni is cool.
- Toss macaroni with vegetable oil.
For the sauce:
- Chop onion small, put in a small bowl, and cover with water for 10-15 minutes. Drain.
- In a large bowl, whisk mayo, yogurt, sugar, vinegar, mustard, and relish. Add salt and pepper to taste. I use about 2 teaspoons salt.
- The flavor will be a little stronger now and will mellow after mixing with macaroni.
- Add chopped vegetables, including onion, to sauce and combine.
- Add cooled macaroni to sauce and stir thoroughly.
- Store in a covered container in the refrigerator.
- Prep Time: 15
- Cook Time: 20
- Category: pasta
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 372
- Sugar: 10.7 g
- Sodium: 471.4 mg
- Fat: 16.4 g
- Carbohydrates: 45.7 g
- Protein: 9.9 g
- Cholesterol: 11.6 mg