Irresistible Creamy Macaroni Salad Backyard BBQ Favorite
A creamy, tangy macaroni salad packed with crisp vegetables and a smooth dressing—perfect for summer BBQs and family gatherings.
Ingredients
3 cups (300 g) elbow macaroni, uncooked
1 cup (150 g) red bell pepper, finely diced
1 cup (150 g) cucumber, finely diced
1/2 cup (75 g) shredded carrots
1/2 cup (75 g) celery, finely chopped
1/3 cup (50 g) red onion, finely diced
1 cup (240 g) mayonnaise
1/4 cup (60 g) plain Greek yogurt
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (12 g) sugar
1 teaspoon (5 g) salt
1/2 teaspoon (2 g) black pepper
1/2 teaspoon (2 g) garlic powder
2 hard-boiled eggs (100 g), chopped (optional)
1/4 cup (40 g) diced pickles (optional)
1 tablespoon (4 g) chopped parsley (optional)
Instructions
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Cook elbow macaroni in salted boiling water until al dente, about 7–9 minutes. Drain and rinse briefly with cool water.
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In a large bowl, whisk together mayonnaise, Greek yogurt, vinegar, Dijon mustard, sugar, salt, pepper, and garlic powder.
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Add cooled macaroni to the dressing and mix until coated.
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Fold in bell pepper, cucumber, carrots, celery, red onion, and optional additions.
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Cover and refrigerate for at least 1 hour before serving. Stir and adjust seasoning if needed.
Notes
Do not overcook pasta to maintain texture.
Chill for at least 1 hour for best flavor.
Store in the refrigerator for up to 4 days in an airtight container.