This classic macaroni salad has all the creamy taste you love about macaroni pasta salad from the mayo-based dressing, with additional sweet and tangy flavor from pickle juice, dijon mustard, and just a touch of honey added to dressing. Frozen corn and peas are added directly to the boiling pasta water and it’s all drained together, saving on time and dishes and adding some healthy, nutritious veggies to the mix. The chopped dill pickles and diced red bell pepper add an awesome crunch and punch of flavor to the macaroni salad, WITHOUT making it soggy after even 3-4 days in the fridge. You’re going to LOVE how easy this is to make, how delicious it tastes (especially after the flavors are allowed to marry for a little), and all the veggies packed into it!
Ingredients and Substitutions
Macaroni – or another small – medium pasta shape. This is also a great opportunity to use an alternative pasta like chickpea or whole wheat pasta, since you rinse off the pasta after cooking and don’t need those awesome starches in the pasta like you do for more authentic Italian pasta recipes.Frozen corn – fresh can also be used.Frozen peas – fresh can also be used.MayonnaiseHoney – or another sweetener like sugar or agave.Dijon mustard – can be substituted with yellow or whole grain mustard.Dill pickles and pickle juice – or sweet pickles (omit the honey in this case).Bell pepper – I prefer red because it has a sweeter flavor but any color will do.Green onions – or red onions (which will have a sharper onion flavor).Kosher salt and black pepper
Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
How to make Macaroni Salad
Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
Other pasta salad recipes
BLT Pasta SaladGreen Goddess Pasta SaladCreamy Lemony Vegetable Pasta SaladMexican Street Corn Pasta SaladCaprese Pasta SaladDill Pickle Pasta Salad (from Recipes from a Pantry)
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