Garden Veggie Macaroni Salad
This creamy macaroni salad is loaded with fresh vegetables and tossed in a tangy, herbed dressing that’s anything but boring. It’s vibrant, satisfying and full of texture. Whether you serve it at a summer cookout or prep it for weekday lunches, it hits the spot.
Servings: 9
Ingredients
- 1 Pound pasta such as macaroni or cavatappi
- 2 bell peppers diced
- 3 Stalks celery diced
- 1 red onion diced
- 1 Cup baby carrots diced
- 3 roma tomatoes diced
- 1 cucumber diced
- 1 Cup broccoli florets, diced
- 1 Cup radishes quartered and thinly sliced
- 3 Tablespoons shallot minced
- 2 Tablespoons dill weed fresh
For the Dressing
- 1 avocado ripe
- 1/2 Cup greek yogurt
- 1/2 Cup sour cream
- 3 eggs hard boiled
- 1 Tablespoon red wine vinegar
- 3 Tablespoons apple cider vinegar
- 1 Tablespoon dijon mustard
- 1 Teaspoon horseradish
- 1 Teaspoon garlic powder
- 1 Teaspoon black pepper coarse
- 1 Teaspoon kosher salt
Instructions
- Prepare the noodles according to the package. Drain and rinse under cold water to cool.
- Finely dice the vegetables. Add to a large bowl with the noodles and toss.
- Prepare the dressing. Combine all ingredients in a bowl. Use a hand mixer (or stand mixer) and beat on medium speed until smooth.
- Pour dressing into the macaroni salad and toss to coat.
Notes
Chop vegetables evenly: This gives the salad better texture and a uniform look.
Cool the pasta fully: Prevents wilting the vegetables or thinning the dressing.
Use ripe avocado: It blends smoothly and adds richness to the dressing.
Taste the dressing: Adjust salt, vinegar or mustard if needed before mixing.
Let it rest: Give the salad time to chill so the flavors meld together.
Cool the pasta fully: Prevents wilting the vegetables or thinning the dressing.
Use ripe avocado: It blends smoothly and adds richness to the dressing.
Taste the dressing: Adjust salt, vinegar or mustard if needed before mixing.
Let it rest: Give the salad time to chill so the flavors meld together.
Nutrition
Calories: 140kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 615mg | Potassium: 654mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3529IU | Vitamin C: 57mg | Calcium: 78mg | Iron: 2mg
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