Creamy Macaroni Salad

Summer potlucks used to stress me out until I discovered this macaroni salad recipe at my neighbor’s BBQ. I literally cornered her in the kitchen to get the details – it was that good.

The secret isn’t fancy ingredients – it’s all about the ratio of creamy to crunchy. Every bite has this perfect balance of tender pasta and crisp vegetables that keeps you coming back for more.

I’ve made this for everything from beach picnics to midnight snacks. The best part? It actually tastes better after sitting in the fridge for a few hours, which means you can make it ahead and actually enjoy your own party.

What You’ll Need

For the Base:

• 1 lb elbow pasta
• 1 cup carrots, shredded
• 1 cup red onion, diced
• 1 red bell pepper, diced
• 3 celery stalks, diced
• 1/3 cup relish

For the Dressing:

• 1 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons dill
• 2 teaspoons salt
• 2 teaspoons pepper

Steps

1. Cook the elbow pasta according to package directions until al dente. Drain in a colander and rinse with cold water until completely cool.
2. In a large mixing bowl, combine the cooled pasta with shredded carrots, diced red onion, bell pepper, celery, and relish. Toss everything together until well distributed.
3. In the same bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until smooth. Add the dill and mix until fully incorporated.
4. Pour the dressing over the pasta mixture and fold gently until everything is evenly coated. Season with salt and pepper, then toss again.
5. Cover the bowl with plastic wrap and refrigerate until ready to serve. For best results, chill for at least 2 hours.

Substitutions That Actually Work

• Replace mayonnaise with Greek yogurt (use 1 cup yogurt + 1/2 cup mayo) for a tangier, lighter version
• Swap dill for 1 tablespoon fresh chopped parsley plus 1 teaspoon dried oregano
• Use whole wheat pasta instead of regular elbow macaroni (cook 1-2 minutes longer)

Making It Diabetes-Friendly

• Use high-fiber pasta (like Banza chickpea pasta) to reduce net carbs by 25%
• Replace half the mayonnaise with mashed avocado to add healthy fats
• Cut the relish amount in half and add extra diced cucumber for crunch without added sugar
• Consider reducing pasta portion to 12 ounces instead of 1 pound

Tips & Storage

• Make up to 24 hours ahead – the flavors actually improve overnight
• Store in an airtight container in the fridge for up to 5 days
• If the salad seems dry after storage, stir in 2-3 tablespoons of milk to refresh
• Always taste and adjust seasoning just before serving, as chilling can dull the flavors