Say goodbye to heavy, mayonnaise-based macaroni salad and hello to this healthier version. This Rainbow Macaroni Salad recipe swaps out the traditional ingredients and adds fresh veggies and a light dressing that still packs a ton of flavor.
Whenever people say the words “macaroni salad” you conjure up an image in your head, probably something similar to my NY Macaroni Salad recipe. It is a pretty basic recipe with elbow macaroni, maybe some tiny pieces of celery or pimento, and a mayo based dressing.
And that’s it.
I love basic macaroni salad, don’t get me wrong, but I wanted to make something different. A little more vibrant and a lot less boring.
The Perfect Combination of Flavors:
- This healthy macaroni salad recipe is a delightful explosion of flavors. The light and tangy dressing pairs perfectly with the al dente macaroni, crisp bell peppers and celery.
- The addition of sweet bell peppers adds texture and sweetness, while the red onion provides a mild kick of flavor.
- The combination of these ingredients creates a refreshing and satisfying dish that is perfect for any summer gathering.
Ingredients
- Elbow macaroni
- Bell Peppers
- Celery
- Carrots
- Red Onion
- Scallions
- The sauce is made up from a quick whisk of mayo, Greek yogurt, milk, mustard, ACV, and sugar
TIP!
Pasta continues to absorb liquid when warm. I’ve had the best results with this salad when I’ve rinsed the pasta in cold water and then submerged it in an ice bath while making the dressing and chopping the veggies. This will STOP the cooking process and allow the dressing to sit on top of the macaroni better.
Other Great Summer Side Dishes:
RAINBOW MACARONI SALAD RECIPE
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Rainbow Macaroni Salad
Ingredients
FOR THE PASTA:
- 4 Cups Elbow Macaroni
- 1 Cup Carrots, diced
- ½ Cup Red Pepper, diced
- ½ Cup Yellow Pepper, diced
- ½ Cup Celery, diced
- ÂĽ – ½ Cup Red Onion, diced
- ÂĽ Cup ScallionsÂ
FOR THE SAUCE:
- 1 Cup Mayonnaise
- 1 Cup Plain Greek Yogurt
- ÂĽ Cup Organic Milk
- 2 teaspoons Yellow MustardÂ
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Sugar
Instructions
- Cook the pasta in a large pot of heavily salted water according to package instructions.Â
- Plunge the pasta into a pot of ice cold water to stop it from cooking. This is an important step to prevent the pasta from soaking up the sauce and becoming dry. Â
- As the pasta is soaking, cut up the veggies and combine with the sauce ingredients. Mix with a rubber spatula until fully combined.
- Drain the cooled pasta and pour it into a large bowl. Add the vegetables and sauce. Stir until well mixed.Â
- Place the macaroni salad in the fridge in a covered container for a few hours.
- When ready to serve, stir the macaroni and add a little more mayo and apple cider vinegar mixed together if the pasta has gotten a little dry.Â
Dear Debi ~ Being an east coaster my entire life (74 yrs) i too am familiar with NY Deli offerings. I like your rainbow macaroni salad and offer a recommendation to add (packed in water) fork shredded Solid white Albacore Tuna .Best wishes.
tuna makes everything better!