A Dash Of Wholesome

Un Soupçon de Bien-être

Creamy Macaroni Salad

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If you are planning a summer BBQ or have been invited to a potluck style BBQ, I have the perfect recipe to add to any lunch or dinner table. This creamy macaroni salad is an old classic that is very quick and easy to make. Macaroni salad has always been my favorite side at any BBQ, but I have come up with a recipe that is just as creamy and delicious but also feels a little less heavy than the classic recipes. You can also easily make this vegan and gluten-free if that is your personal preference.

Here is how this creamy macaroni salad is made:

Cook the macaroni according to the package instructions. Drain and rinse the pasta under cold water. Leave the macaroni to drain in the colander while we prepare the rest of the ingredients.

In a small bowl, mix together the mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, olive oil, garlic powder, salt and pepper. Give the ingredients a quick stir to combine.

In a large bowl, combine the cooked macaroni, carrots, celery, red pepper, green onion, parsley and the prepared dressing.

Mix gently until well combined.

Refrigerate for 1 hour. Stir again before serving and enjoy!

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CREAMY MACARONI SALAD

Prep Time 30 minutes
Refrigerate 1 hour
Servings 8 servings
Author Véronique – adashofwholesome.com

Ingredients

  • 2 cups uncooked elbow macaroni , can use regular, whole-wheat or gluten-free
  • 2/3 cup mayonnaise , use a plant-based mayo to keep this recipe vegan
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup diced carrot , about one large carrot
  • 1 cup diced celery , about 2 small stalks
  • 1/2 cup diced red bell pepper , about 1/2 of a bell pepper
  • 4 green onions , finely sliced
  • 1/4 cup flat lead parley , finely chopped

Instructions

  1. Cook the macaroni according to the package instructions.

  2. Drain and rinse the pasta under cold water. Leave the macaroni to drain in the colander while we prepare the rest of the ingredients.

  3. In a small bowl, mix together the mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, olive oil, garlic powder, salt and pepper. Give the ingredients a quick stir to combine.

  4. In a large bowl, combine the cooked macaroni, carrots, celery, red pepper, green onion, parsley and the prepared dressing. Mix gently until well combined.

  5. Refrigerate for 1 hour.

  6. Stir again before serving and enjoy!